1 1/2 lb. pork and veal, diced
2 onions, diced
1 c. celery, diced
Salt and pepper to taste
2-3 beef bouillon cubes
2 c. warm water
3 tbsp. soy sauce
2 tbsp. molasses
2 tbsp. cornstarch
1 lg. can chop suey vegetables
1 can bean sprouts
Mushrooms, if desired
Chinese noodles

Brown meat, drain. Add onions and celery to meat. Cover and simmer until meat is no longer pink. Add bouillon, water, soy sauce and molasses. Dissolve cornstarch in 1/4 cup cold water. Add to mixture to thicken. Add vegetables, bean sprouts and mushrooms, if desired. Cook until vegetables are heated through. Serve over cooked rice. Top with Chinese noodles.