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1 lb. cooked beef, pork,
chicken or turkey, cut into
1 c. sliced celery
1 c. sliced onion
2 carrots, sliced
1/2 green pepper, sliced
1 (6 oz.) can mushrooms,
sliced and undrained
1/4 c. soy sauce
3 Tbsp. cornstarch
1 (1 lb.) can bean sprouts,
1 can water chestnuts, sliced
and drained

Cook celery, onion, carrots, green pepper and meat in a
cup of water until barely tender (3 to 4 minutes). Add mush-
rooms with liquid. Mix soy sauce and cornstarch; slowly stir
into hot liquid. Cook until thick and bubbly, stirring con-
stantly. Add bean sprouts and water chestnuts. Heat. Serve
over rice.

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