2 large stalks celery
1 onion
1 green bell pepper
1/4 cup butter or margarine
1 pint shucked oysters with liquid (save liquid)
2 tablespoons butter or margarine
1 (4 ounce) can mushrooms
2 tablespoons flour
1 (16 ounce) can bean sprouts, drained
2 tablespoons teriyaki sauce
Salt and pepper
1 (5 1/2 ounce) can chow mein noodles

Chop celery, onion and green pepper. Put into 12-inch skillet. Sauté in the 1/4 cup butter until tender. Remove from heat.

In another pan, cook oysters in the 2 tablespoons butter until edges begin to curl. Remove from heat. With slotted spoon, put oysters into skillet with vegetables.

Drain mushrooms, reserving juice. Add enough mushroom juice to oyster liquid to make 3/4 cup. Stir flour into oyster liquid and cook over medium heat, stirring constantly, until mixture comes to boil and thickens. Gently stir into oyster mixture along with mushrooms, bean sprouts and seasonings. Cook slowly until heated through.

Serve over chow mein noodles.