3 lbs. boneless pork or 3 lbs. ground lean pork
1/2 tsp. salt
8 stalks celery
3 med. onions
4 tbsp. cornstarch
1 (1 lb.) can bean sprouts, drained
1/2 c. water
6 tbsp. vegetable oil
1/2 tsp. pepper
1/4 c. soy sauce
2 (15 3/4 oz.) cans chicken or beef broth
Hot rice

Cut pork into 1/4" cubes. Heat oil in large saucepan; add pork cubes or ground pork, salt and pepper. Cook over medium heat for 5 minutes, stirring frequently. Cut each onion into 6 wedges; cut celery into 1" pieces. Heat chicken or beef broth; add to meat with onion wedges, celery pieces and soy sauce, mixing well. Cook over low heat, stirring occasionally, for 15 minutes. Add drained bean sprouts and cook 3 minutes longer. Mix cornstarch with water and add to saucepan. Stir until thickened and cook 2 minutes longer. Serve hot over rice and Chinese style noodles.