1 1/2 c. diced breast of chicken, lean pork or beef
1 can bean sprouts, drained
1 c. chopped onions
1 c. chopped celery
1/4 c. butter
1 c. hot water
1 tsp. salt
1/4 tsp. pepper

THICKENING:

1/3 c. cold water
2 tbsp. cornstarch
2 tsp. soy sauce
1 tsp. sugar

Brown meat of your choice lightly in a skillet with 1/4 cup butter. Add onions and fry for 5 minutes. Add celery, salt, pepper and hot water. Cover and cook for 5 minutes. Add drained bean sprouts.

Mix thoroughly and heat to boiling point. Simmer until ingredients are tender (1/2 hour). Add thickening. Stir lightly and cook another 5 minutes. Serve hot over rice. We usually double the recipe, since it tastes great reheated.