2 cooked chicken breasts (save broth)
1/2 lb. lean pork
1 lb. veal steak

Amounts can vary but you should have all 3 kinds. 6 tbsp. soy sauce 1 1/2 c. chicken stock 2 c. celery, sliced thin 1 med. onion, chopped 2 or more tbsp. cornstarch 1 can water chestnuts 1 can Chinese vegetables 1 lb. fresh mushrooms 1 pkg. frozen Chinese pea pods

Cut veal and pork in strips; brown in butter. Add soy sauce and chicken stock onion and simmer 1 hour. Add celery and simmer for about 15 minutes, cooked but still crisp. Blend cornstarch and 1/2 cup more stock. Cook until thick. Allow to stand 1 hour or more, even overnight.

Add chicken, cut into strips, chestnuts, other vegetables and saute mushrooms. Saute for 10 minutes or you can add 1 can of mushrooms. Reheat and serve over rice or Chinese noodles.