1 c  Shredded fresh lean pork
1 md Onion, sliced thin
1 tb Soya sauce
3 c  Fresh bean sprouts
-OR
1/2 lb Fresh bean sprouts
1/2 c  Shredded bamboo shoots
1/2 c  Sliced water chestnuts
1/2 c  Sliced canned mushrooms
-OR
1 c  Sliced fresh mushrooms
3/4 c  Sliced celery (~1 lg stalk)
Salt for seasoning
Pepper for seasoning
1 tb Corn starch, dissolved in
1/3 c  Water
2 tb Oil

1. Shred pork into narrow strips, slice onion. Marinate both in soya
sauce for 20 minutes. In meantime slice all other ingredients and
arrange on platter, ready to cook. Assemble corn starch solution.

2. Place oil in wok, turn heat on it. As oil is heating turn wok so
that oil will as mush cooking surface as possible. When oil begins to
smoke slightly, add marinated pork and onions. Stir fry about 2
minutes until pork is browned. Place wok cover over pork and cook a
further 3 minutes, making sure that the meat is thoroughly cooked.
Uncover wok, add bean sprouts and celery. Stir and cook 2 minutes.
Add all the rest of ingredients, add salt and pepper for taste. Stir
fry thoroughly. Cover and cook 3 more minutes. Uncover wok, add corn
starch solution. Be sure you stir up your corn starch solution
thoroughly before adding to wok. Shut heat off. Stir all food
together. Serve over rice.

NOTE: Chicken, beef, veal, shrimps may be substituted for pork.