4-5 large celery stalks
1 onion
1 can bean sprouts or fresh sprouts
1 can cream of mushroom soup
1 can mushrooms
1 can water chestnuts, sliced
soy sauce
rice, cooked
Brown pork, season lightly. Cover with water, and a lid on the kettle. Simmer about an hour or longer. Chop onion, and slice celery in diagonal pieces. Saute lightly in small amount of butter or oil, stirring occasionally. (Leave a bit crispy.) Add remaining ingredients. Fresh bean sprouts cook quickly. Stir 1/2 soup can water plus 3-4 Tbsp. cornstarch to thicken. Add soy sauce and 1 tsp. sugar. Serve over rice.
Recipe from Norene Thomas
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