1/2 cup and 1 tablespoon oil
9 cups 1-inch pieces pork
6-3/4 cups chopped onion
1-1/4 pounds mushrooms, sliced
9 cups chicken broth
9 cups sliced celery

1 teaspoon salt
1 teaspoon black pepper
9 cups fresh bean sprouts
2-1/4 cups sliced almonds
3/4 cup and 1 tablespoon and 2 teaspoons reduced-sodium soy sauce
1/2 cup and 1 tablespoon cornstarch

1/2 cup and 1 tablespoon oil 9 cup s 1-inch pieces pork 6 -3/4 cups chopped onion 1 -1/4 pounds mushrooms, sliced 9 cup s chicken broth 9 cup s sliced celery 1 teaspoon salt 1 teaspoon black pepper 9 cup s fresh bean sprouts 2 -1/4 cups sliced almonds 3/4 cup and 1 tablespoon and 2 teaspoons reduced-sodium soy sauce 1/2 cup and 1 tablespoon cornstarch

Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.