- 3 cups onions, sliced
- ½ cup mushrooms, sliced
- 3 tbsp. soy sauce
- 2 cans Chinese bean sprouts
- 2 cups leftover beef or pork
- 1 cup gravy or 3 bouillon cubes dissolved in 1 cup hot water
Sauté onions, celery, mushrooms slowly in covered Dutch oven until clear. Add meat cut in small pieces, gravy and soy sauce. Simmer with cover on for 1 hour or longer. Add bean sprouts. Thicken with flour, about 2 tablespoons, sprinkle over top and stir gently. This can be kept over very low heat until ready to serve. Serve with boiled rice or Chinese noodles. Serves 6.