2 c. cabbage, shredded
2 c. sliced celery
2 med. onions, chopped
3 tbsp. vegetable oil
1 (1 lb. 3 oz.) can bean sprouts, drained
1/2 c. (sm. can) sliced water chestnuts, drained
1 sm. can bamboo shoots, drained
1 c. chicken, boiled, save broth
3 tbsp. soy sauce
1/4 c. water
1 tbsp. cornstarch

In large skillet or wok, saute cabbage, celery and onions in oil for 8-10 minutes. Add sprouts, chestnuts and shoots, then add soy sauce. Bring to a boil. Add chicken. Mix cornstarch and water. Add cornstarch mixture with chicken broth to make enough gravy to cover. Remove from heat. Serve with rice and Chinese noodles.