1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. Chinese cabbage, sliced
3 c. celery, sliced
1 can bean sprouts, drained
1 can water chestnuts, drained & sliced
1 sm. can mushrooms
2 tsp. sugar
2 c. chicken broth
2 1/2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, pork or veal, cooked & sliced

Heat oil, salt and pepper in a deep skillet. Add vegetables and sugar. Stir in broth and cook over medium heat about 10 minutes. Mix cornstarch, water and soy sauce. Add to vegetables. Stir until thickened. Add meat and heat thoroughly. Serve over hot chow mein noodles or cooked rice.