3 lbs. pork roast, cut into cubes
3 c. chopped celery
3 c. sliced carrots
2 c. chopped onions
1 (8 oz.) can mushrooms
2 cans cream of mushroom soup
5 cans bean sprouts
2 tbsp. soy sauce
1 c. water
Water chestnuts (optional)
Bamboo shoots (optional)

Brown pork pieces, salt, and pepper to taste. Add water and raw vegetables; cover and cook until tender. Add mushrooms, soy sauce, and bean sprouts; mix well. Add cream of mushroom soup and stir. Add cornstarch and water thickner if needed. Completely heat and serve over chow mein noodles or rice.