Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shredded pork -- (see note)
   1      tablespoon    soy sauce
     1/2  cup           bamboo shoots -- shredded
     1/2  cup           water chestnuts -- sliced
   1                    celery -- long stalk, sliced
                        salt & pepper -- as required
   2      tablespoons   peanut oil
   1                    onion -- medium, slice thin
   3      cups          bean sprouts -- fresh or
     1/2  pound         bean sprouts -- fresh
     1/2  cup           canned mushrooms -- sliced or
   1      cup           mushrooms -- fresh, sliced
   1      tablespoon    cornstarch -- dislvd 1/3 cup water

Preparation:

NOTE; beef, shrimps, chicken, veal, turkey may be used in lieu of pork. If you are worried about overcooking the ingredients when adding more, remove them from the wok after they are cooked and put them in a 150F (F) oven until you wish to combine them. Shred pork into narrow strips, slice onion. Marinate both in soy sauce for min. In the meantime slice all other ingredients and arrange on platter, ready to cook. Assemble corn starch solution. Place oil in walk, turn on heat. As oil is heating turn wok so that oil will coat as much cooking surface as possible. When oil begins to smoke slightly, add marinated pork and onions. Stir fry about 2 min until pork is browned. Place wok cover over pork and cook another 2-3 min, making sure that the meat is thoroughly cooked. Uncover wok, add bean sprouts and celery. Stir and cook for 2 min. Add all the rest of the ingredients--add salt and pepper for taste. Stir fry thoroughly. Cover wok and cook for another 2-3 min. Uncover wok and add cornstarch solution; be sure the solution is well mixed before adding to wok. Shut heat off and stir all food together. Serve over rice.