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2 cups diced cooked pork
1/2 cup sliced onion
2 cups meat stock or bouillon
1 cup sliced cooked or canned mushrooms
1 1/2 cups chopped celery
2 tablespoons cornstarch
3/4 teaspoon salt
dash pepper
2 tablespoons soy sauce


Cook meat, onion, and mushrooms in stock for 5 minutes. Blend cornstarch with 3 tablespoons of cold water to make a thin paste. Add to meat stock and cook and stir until the resulting sauce is thickened and clear. Add celery and seasonings and heat only to serving temperature, but do not cook until celery is soft. Add more seasoning, if necessary, and serve with hot cooked rice.

Makes 4 to 5 servings

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