1/2 c. salad oil
1 tsp. salt
1/4 tsp. pepper
4 c. sliced Chinese cabbage
6 c. sliced thin celery
2 (#3 oz.) cans bean sprouts
8 oz. water chestnuts
4 tsp. sugar
5 tbsp. cornstarch
1/2 c. soy sauce
1/2 c. water
2 c. chicken stock
4 c. sliced cooked chicken

Heat in deep skillet oil, salt and pepper. Add cabbage, celery, sprouts, chestnuts, sugar. Stir in and cook abut 20 minutes. Blend cornstarch, soy sauce, 1/2 cup water. Add to vegetable mixture and stir until it thickens. Add cooked chicken, sliced and cut into thin slivers. Heat through. Serve over cooked rice and chow mein noodles. Serves 8.