1 lb. lean pork, thin strips
2 tbsp. oil
1/2 c. sliced onions
1/2 c. sliced celery
1/2 c. sliced green peppers
1 tbsp. cornstarch
1 1/4 c. water
1 chicken bouillon cube
1 can bean sprouts, drained and rinsed
1 can water chestnuts, drained and sliced
1/2 tsp. salt
2 tbsp. soy sauce

Cook pork in hot oil until brown, stirring occasionally. Add onions, celery, and green peppers. Cook for 3 minutes. Combine cornstarch with a little water to make paste. Add rest of water, stir and add to vegetables and pork. Add bouillon cube. Cook until thick. Add bean sprouts, water chestnuts, salt, and soy sauce. Heat. Vegetables should be crisp, not over done. Serve over chow mein noodles or cooked rice. Season with soy sauce, as desired.