GROUND BEEF CHOP SUEY

2 cups celery, thin 1-inch strips
1/2 cup sliced onion
1 pound ground beef
1 tablespoon fat or oil
2 tablespoons cornstarch
1 1/2 cups water
1 beef bouillon cube
1/4 cup soy sauce
4 cups chopped cabbage
4 cups rice, cooked (about 1 1/3 cups uncooked) (for serving)

Cook celery, onion, and ground beef in hot fat in a large frypan about 5 minutes until meat begins to brown.

Mix cornstarch with water and stir into beef mixture. Add bouillon cube, soy sauce, and salt. Cook, stirring constantly, until sauce is thickened and clear.

Stir in cabbage. Cook, covered, about S to 10 minutes until cabbage is tender but still firm.

Serve on rice.

VARIATIONS:

CHICKEN CHOP SUEY:
In place of ground beef and beef bouillon cube, use 2 cups diced, cooked chicken and chicken bouillon cube.

BEEF CHOP SUEY WITH BEAN SPROUTS:
Use 1 (16 ounce) can bean sprouts in place of cabbage. Drain and use liquid as part of the water. Heat only to serving temperature after adding sprouts.

Makes 6 servings, 3/4 cup chop suey and 2/3 cup rice each
Source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1979