4 tbsp. butter
2 med. onions, chopped
4 stalks celery, chopped fine
1/2 lb. mushrooms, sliced
1/2 c. boiling chicken stock or 1/2 c. boiling bean sprout liquid
1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1 can bean sprouts, drained
2 tbsp. cornstarch
1 tsp. sugar
1/2 c. cold bean sprout liquid
2 tbsp. soy sauce

Heat fat or oil. Add onions, celery and mushrooms. Cover and cook over low heat until celery is almost tender.

Add 1/2 cup boiling stock, salt and pepper. Simmer 5 minutes.

Add chicken, cut into matchlike slivers and drained sprouts.

Mix cornstarch and sugar with 1/2 cup cold liquid and add soy sauce.

Add 1/2 cup of hot chicken mixture and mix well, then pour back into remaining chicken mixture.

Cook, stirring constantly, until mixture thickens. Serve with additional soy sauce and hot rice. Serves 6.