1 lb. beef or pork, cut in 1/2 inch cubes
2 c. water
1 tbsp. molasses
1 tbsp. soy sauce
1 med. onion, diced
1/2 tsp. salt
1/2 tsp. pepper
2 c. cut celery
1 (#2) can bean sprouts
4 tbsp. cornstarch
1 sm. can mushrooms, optional
1 sm. can sliced water chestnuts, optional
Rice (cooked) or chow mein noodles

Brown meat in 3 quart sauce pan. Add water, stir to make thin stock. Add pepper, salt, molasses, soy sauce, onion and celery. Also add mushrooms and chestnuts, if desired. Add the liquid from the can of bean sprouts, reserving sprouts. Cover, bring to a boil on high, switch heat to low and let cook 35 to 40 minutes, or until meat is tender. Add bean sprouts and cook 5 minutes more. Mix cornstarch and water to form paste and add to mixture, stirring until thickened. Serve over rice or chow mein noodles.