1 lb. chow mein meat (chicken or pork, cubed)
1 tbsp. oil
1 (4 oz.) can mushrooms, drained
1 med. onion, diced
2 med. stalks celery, diced
1 beef bouillon cube
1/2 tsp. ginger
1 c. water
2 tbsp. soy sauce
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained & quartered
1 (8 1/2 oz.) can bamboo shoots
1 tbsp. cornstarch
2 tbsp. water

In large skillet or wok, brown meat in hot oil. Add mushrooms and onions and brown slightly. Add celery, bouillon, ginger, water and soy sauce. Simmer for 20 minutes with cover. Add bean sprouts, water chestnuts and bamboo shoots. Combine cornstarch and water; stir into meat mixture. Heat to boiling, stirring constantly. Simmer covered 10 to 15 minutes. Serve over rice or chow mein noodles. Serves 4.