Leftover pork, beef or chicken
1 lg. onion, sliced thin
6 stalks celery, cut in diagonal slices
2 c. bouillon
1 can bean sprouts
Cornstarch

Boil onion and celery 5 minutes in bouillon. Add leftover meat and bean sprouts. Add soy sauce to taste, thickened with cornstarch. Serve over chow mein noodles or rice.