Preparation / 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
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