1 lb. stew meat
1 1/2 lg. onions, chopped
1 1/2 stalks celery (or more if desired), chopped
2 lg. cans or 3 1/2 lbs. fresh bean sprouts (canned is more economical), mushrooms, water chestnuts, pea pods, all optional, in any amount desired
1 tbsp. flour

Boil bean sprouts in salted water for about 15 minutes. Fry in oil salted stew meat and all other vegetables except bean sprouts. Add boiling water now and then to make meat juice and so none of the food will stick to the pan. Cook until meat is done.

Mix flour with 1/2 glass cold water (adding water to the flour and stirring briskly). Pour gradually into frying pan with other ingredients stirring constantly. Cover and simmer 2 minutes.

Drain bean sprouts. Add to frying pan. Mix well and serve. Recipe can be doubled and made in a roasting pan in the oven at 350 degrees.