1 lb. pork
3 pieces Chinese sausage
3 cloves garlic, minced
1 onion, sliced
1/4 lb. raw shrimp
1/2 lb. cabbage, thinly sliced
1 stalk celery, sliced
1 sm. can water chestnuts
1 tbsp. sugar
1 tsp. salt
1/4 tsp. black pepper
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tbsp. water or broth

Shell and devein shrimp. Broil pork; drain and cut into small serving pieces. Slice sausage.

In a work or skillet, saute garlic and onion. Stir in pork, sausage, and shrimp. Cover and simmer. Add cabbage, celery, and water chestnuts, then stir fry.

Disperse cornstarch in 2 tablespoons water or broth. In a cup dissolve sugar, salt, and pepper in soy sauce. Blend with cornstarch-water mixture and add to the vegetable combination in the wok. Stir until thickened. Put on a platter and serve hot.