1 1/2 c. oil
75 stalks celery, chopped into thin 1-inch strips
12 lg. sliced onions
4 c. cornstarch
2 gallons water
2 c. soy sauce
10 sm. heads cabbage, chopped
2 gallons diced cooked pork

Heat oil, brown onions and celery until brown. Mix together cornstarch, water, and soy sauce. Pour into onion and celery pan. Cook until thickened and clear. Add cabbage and pork to mixture. Cover and cook to heat, leaving cabbage crisp. Serve on bed of rice. 100 servings.