Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet,
heat oil and cook onions until slightly soft. Add celery, mushrooms and 1
1/2 cup chicken broth. Cook over low heat for 10 minutes, stirring a few
times. Add water chestnuts, bean sprouts and bamboo shoots. In a small
bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and
stir until smooth. Add mixture to the large skillet, along with the cooked
meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste
for seasoning, may want to add additional soy sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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