1 lb. pork, cut into thin strips
3 c. thin bias celery slices
1 c. onion slices
1 c. sliced fresh mushrooms
2 1/2 tbsp. cornstarch
1 c. condensed beef broth
1/4 c. soy sauce
1 (16 oz.) can bean sprouts, drained
1 (5 oz.) can water chestnuts, drained and sliced

In large skillet, cook pork in 1 tablespoon hot salad oil until done, about 10 minutes. Remove pork from skillet. Cook celery, onions and mushrooms in 2 tablespoons of salad oil until crisp and tender (2-3 minutes stirring often).

Blend cornstarch and 1/4 cup water. Add beef broth, soy sauce and 1 tablespoon brown gravy sauce (if desired). Stir into vegetables. Add meat, bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice or hot chow mein noodles.