1 lb. leftover pork
2 c. sliced celery
3/4 c. sliced onion
2 chicken bouillon cubes
1 c. boiling water
1/4 lb. mushrooms, sliced
1 tbsp. cornstarch
2 tbsp. cold water
1 can (#2 1/2) bean sprouts
1/4 tsp. sugar
1 tsp. soy sauce
Dash of pepper
3 c. boiled noodles

Cut pork into thin strips, 1/2 inch long, and brown lightly in hot frying pan with no fat added. Add celery, onions and bouillon cubes (which have been dissolved in boiling water). Cover and simmer 20 minutes. Add mushrooms and paste made of cornstarch blended in cold water. Cook 10 minutes until thickened. Add bean sprouts (drained) and seasonings; heat thoroughly. Serve with noodles. Other meat okay.