1 lb. lean pork, cut in thin strips
2 tbsp. oil
1/2 c. onion, sliced
1 c. celery, cut in thin strips
1 can water chestnuts, drained and sliced
1/2 tsp. salt
1 tbsp. cornstarch
1 1/4 c. water
1 bouillon cube
1 (16 oz.) can bean sprouts, drained
1/2 c. green pepper, cut in thin strips
1 tbsp. soy sauce

Brown pork in hot oil. Add onions, celery and green pepper. Cook for 3 minutes. Combine cornstarch with a little water, then add remaining water and bouillon cube. Add to vegetable mixture. Cook just until thick. Add bean sprouts, water chestnuts, salt and soy sauce. Heat thoroughly. Vegetables should be crisp, not overdone. Serve with hot rice.

Makes 4 servings.