3 tbsp. lard
2 c. celery
1 tsp. salt
1/4 tsp. pepper
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can bamboo shoots, drained
3 tsp. molasses
4 tbsp. cornstarch
1/2 c. cold water
2 tbsp. soy sauce
3 c. chicken broth
3 c. cooked chicken, diced
1/2 c. sliced mushrooms

Heat oil, salt, and pepper in deep kettle. Add vegetables and molasses. Stir in chicken broth. Bring to boil; cook 10 minutes.

Blend cornstarch, water, and soy sauce. Add to vegetable mixture and stir until it thickens. Add chicken; heat through. Serve on rice with chow mein noodles on top. Yield 6-8 servings.