3 tbsp. fat, cooking oil
1 1/2 lbs. lean pork or veal, cut in 1/2 inch cubes
1/2 lb. mushrooms, sliced
1 c. onions, chopped
2 c. celery, chopped
1 tsp. salt
1/8 tsp. pepper
1 tsp. ginger
2 1/2 c. hot water
3 tbsp. soy sauce
1 (# 2) can bean sprouts
3 tbsp. cornstarch
1/3 c. cold water
Hot cooked rice
Bamboo shoots & water chestnuts

In electric skillet at 360 degrees, add fat, when melted add meat and mushrooms, brown. Stirring frequently, add onions, celery, salt and pepper, ginger and hot water. Bring to boil, cover. Turn dial to 200 degrees and simmer about 40 minutes or until meat is tender. Add soy sauce and well drained bean sprouts. Bring to boil at 340 degrees on dial and thicken with cornstarch and cold water stirred into smooth mixture. Cook until thickened, turn dial to 200 degrees and cook 10 minutes longer. Serve with rice or chow mein noodles.