3 tbsp. oil
1 1/2 lb. lean pork, cubed
2 1/2 c. water
3 chicken bouillon cubes
1 c. thinly sliced onions
2 c. diced celery
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. ground ginger
1/3 c. thinly sliced green pepper
1 (16 oz.) can bean sprouts, drained
2 tbsp. soy sauces
1 (4 oz.) can mushrooms, drained
1 (5 oz.) can water chestnuts, drained
1 (5 oz.) can bamboo shoots, drained
Cornstarch
Rice

Brown cut up pork in oil. Add water, bouillon cubes, onions, celery, salt, pepper and ginger. Bring to a boil. Reduce heat and simmer 1 hour. Then add green pepper, bean sprouts, soy sauce, mushrooms, water chestnuts and bamboo shoots. Thicken with cornstarch and serve over rice.