4 chinese dried mushrooms
3/4 lb minced ground pork
1/2 tablespoon dry sherry
1 onion, sliced
2 sticks celery
4 tomatoes
6 water chestnuts, sliced
8 oz can bean sprouts
2 tablespoons peanut oil
1/4 pint chicken stock
1 tablespoon soy sauce
cornstarch
salt and pepper

Soak the mushrooms in warm water for 20 minutes, rinse and chop finely, discarding the stalks. Mix thoroughly the pork, mushrooms, cornstarch, sherry, salt and pepper. Form the mixture into small balls and roll them in cornstarch.

Cut the celery diagonally. Skin, deseed and slice the tomatoes. Drain bean sprouts, rinse in running water and drain again.

Heat the oil in a saucepan and fry the pork and mushroom balls until golden. Cover and cook very gently for a further 6-8 minutes. Remove and add the onion, celery, tomatoes and water chestnuts. Fry, stirring for 5 minutes.

Pour off any oil and add the chicken stock blended with 1 tablespoon cornstarch, salt and soy sauce. Bring to the boil, stirring and simmer for 2-3 minutes. Add the bean sprouts and pork and mushroom balls and reheat.