4 c. water
2 Tbsp. cornstarch
6 beef bouillon cubes
1/4 to 1/2 c. soy sauce
Heat to boiling. Turn down to simmer.
4 to 5 stalks celery
1 large green pepper
1 medium onion
2 cloves garlic
1 can water chestnuts, drained
bean sprouts, if desired
1 c. sliced mushrooms
Slice or chop vegetables, Chinese style. Saute in 1/4 c. oil.
Drain and combine with sauce. Serve over noodles or rice.
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