2 tbsp. shortening
1 3/4 lb. chop suey meat or 1/2 lb. pork, diced and 3/4 lb. veal, diced and 1/2 lb. beef, diced
1/3 c. soy sauce
3/4 c. water
4 c. diagonally sliced celery
1/2 c. finely chopped onion
2 tbsp. cornstarch
1/4 c. liquid reserved from chestnuts and mushrooms
2 (6 oz.) cans water chestnuts
2 oz. can mushrooms
2 c. bean sprouts
Dash salt and pepper

In skillet, heat shortening over medium heat for 3 minutes. Brown meat cubes on all sides, about 8 minutes. Add soy sauce and water, celery and onions. Bring to a boil and cover. Reduce heat to low and simmer for 1 hour or until meat is tender. Blend cornstarch with 1/4 cup liquid reserved from chestnuts and mushrooms, and stir into meat mixture. Increase heat to medium-low. Add chestnuts, mushrooms, bean sprouts, salt and pepper. Heat and stir until mixture thickens. Serve over cooked rice, chow mein noodles or French Fried noodles. Makes 6 to 8 servings.