1 stalk celery, cut in 1/2 inch chunks
2 onions, cut coarsely
3 cans Chinese vegetables with liquid (bean sprouts, water chestnuts, etc.)
3 pork steaks
2 cans consomme
2 cans water
1 lg. can mushrooms
2 c. vegetable liquid
Cornstarch
Chinese noodles

Cook the celery and onions until tender; add the Chinese vegetables and simmer a short time. In a fry pan, brown the steaks, cut into pieces and add the consomme and water, then add the mushrooms and vegetables liquid and simmer until meat is tender. Thicken with cornstarch.

Place Chinese noodles on plate and top with vegetables and meat-gravy mixture. Season to taste. Serves 8.