1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. sliced cabbage
3 c. sliced celery (big pieces)
1 lb. can bean sprouts
8 oz. can sliced water chestnuts
2 tsp. sugar
2 med. onions, thickly sliced
2 c. cooked pork, 1 x 1/2 inch slices
2 c. hot water with 2 chicken bouillon cubes

SAUCE:

2 1/2 tbsp. cornstarch
1/4 c. cold water
1/2 c. soy sauce

In a large skillet, heat oil and fry pork until partly done. Slice pork and remove any fat. Add all remaining ingredients and simmer for about 1 hour. Blend cornstarch and soy sauce with the cold water and add to above. Simmer another 30 minutes. Stir often to keep from sticking. Serve over hot rice. Sprinkle top with chow mein noodles.