2 c  Celery (sliced)
1 c  Onion (sliced)
2 tb Peanut oil
1 cn 10 oz chicken broth
1 cn 16 oz bean sprout
1/3 c  Bamboo shoots
1/3 c  Water chestnut
2 tb Cornstarch
1 tb Soy sauce
Rice (cooked)

In a skillet or wok, cook diagonally sliced celery and onion in oil till
tender. Add remaining ingredients except rice. Cook over low heat, stirring
till thickened. Serve over rice with additional soy sauce.