- 1 1/2 lb. pork

		- 1 tbsp. oil

		- 3 c. thin bias, sliced celery

		- 1 c. onion slices

		- 1 c. sliced fresh mushrooms

		- 2 tbsp. oil

		- 2 1/2 tbsp. cornstarch

		- 1/4 c. water

		- 1 can condensed beef broth

		- 1/4 c. soy sauce

		- 1/2 lb. bean sprouts (rinsed & drained)

		- 5 oz. can water chestnuts (drained & sliced)

		- Rice or chow mein noodles

		- In large skillet, cook pork in oil until done,
			about 10 minutes.
		Remove from skillet.
		Cook celery, onion and mushrooms
			in oil until crisp tender,
			2-3 minutes, stirring often.

		- Blend cornstarch and water.
		Add beef broth and soy sauce.
		Stir into vegetables.
		Add meat, bean sprouts and water chestnuts.
		Heat and stir until thickened.
		Serve over rice or hot chow mein noodles.