---------- Recipe via Meal-Master (tm) v8.02
       Title: WOK CHOP SUEY
  Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
       Yield: 6 servings
       1 c  Shreded pork (see NOTE)
       1 tb Soy sauce
     1/2 c  Bamboo shoots, shredded
     1/2 c  Water chestnuts,sliced
       1    Celery, long stalk,sliced
            Salt & pepper, as required
       2 tb Peanut oil
       1    Onion,medium,slice thin
       3 c  Bean sprouts,fresh or
     1/2 lb Bean sprouts, fresh
     1/2 c  Canned mushrooms,sliced or
       1 c  Mushrooms, fresh, sliced
       1 tb Cornstarch,dis 1/3 cup water
   NOTE; beef, shrimps, chicken, veal, turkey may be used
   in lieu of pork.
   If you are worried about overcooking the ingredients
   when adding more, remove them from the wok after they
   are cooked and put them in a 150 deg (F) oven until
   you wish to combine them.
   Shred pork into narrow strips, slice onion.  Marinate
   both in soy sauce for min.  In the meantime slice all
   other ingredients and arrange on platter, ready to
   cook.  Assemble corn starch solution.
   Place oil in walk, turn on heat.  As oil is heating
   turn wok so that oil will coat as much cooking surface
   as possible.  When oil begins to smoke slightly, add
   marinated pork and onions.  Stir fry about 2 min until
   pork is browned.  Place wok cover over pork and cook
   another 2-3 min, making sure that the meat is
   thoroughly cooked.  Uncover wok, add bean sprouts and
   celery.  Stir and cook for 2 min.  Add all the rest of
   the ingredients--add salt and pepper for taste.  Stir
   fry thoroughly.  Cover wok and cook for another 2-3
   min.  Uncover wok and add cornstarch solution; be sure
   the solution is welll mixed before adding to wok.
   Shut heat off and stir all food together.  Serve over