1 can bean sprouts
3 tbsp. chop suey sauce
2 tbsp. bead molasses
1 can sliced mushrooms
Salt & pepper to taste
2 c. sliced celery
2 c. sliced onions
2 tsp. cornstarch

Brown meat in cooking oil (very small amount). Add onions and 1 tablespoon each of molasses and chop suey sauce with 1 1/2 cups of juice, drained from bean sprouts. Cook gently until almost done. Add celery and bean sprouts and mushrooms and season to taste. Thicken with cornstarch and remaining chop suey sauce and bead molasses dissolved in 1/2 cup cold water. Stir for a few minutes and serve with rice. Use a little more cornstarch if you like it thicker.