Serving Size: 4

1 pound pork — cut in thin strips /
3 cup celery — thin sliced
1 cup onion — sliced
1 6 ounce can mushrooms — drained
3 tablespoon cornstarch
1/4 cup water
10 ounce chicken broth
1/4 cup soy sauce — light
5 cup water chestnuts — drained

Cooking Directions:

In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add
1 tsp. oil to pan and cook celery and onion until crisp tender. Add
mushrooms. Blend cornstarch into water and when smooth add chicken
broth and soy sauce. Put meat back into pan with veggies and add bean
sprouts and water chestnuts. Pour sauce over all and heat through.
Serve over chow mein noodles with steamed rice on the side. Note: to cut
down on sodium I rinse all canned vegetables well. If you like you can
add chopped green peppers, fresh mushrooms and thin sliced cabbage when
stir frying the vegetables. You can also use chicken or beef if you
prefer not to use pork. I like pork because that’s the way my mom
always made this recipe.FROM: JEANETTE MURCH (PNNN10B)