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1 4-oz sliced mushrooms, drained mushroom liq.
2 c. cooked pork roast, diced 1 T. butter
2 c. celery 1 1/2 left over gravy
1 1lb 4 oz can bean sprouts, drained.
Sauté mushrooms and pork in butter; add celery, mushroom liq. and gravy. Cook over low heat till celery is tender–about 30 minutes. add water if mix becomes too thick. Add bean sprouts; heat thoroughly. Serve on rice or Chinese noodles.