1 . In a small bowl, combine the cornstarch and Madeira and stir until the cornstarch is dissolved. Blend in the chicken broth, soy sauce, vinegar, brown sugar, garlic and Tabasco. Set aside.

2. Heat the oil in a wok or large skillet Add the celery, mushrooms, and ginger and toss to coat. Stir over high heat for 30 seconds. Add the onion, red bell pepper, and bean sprouts and continue stirring. (If the vegetables begin to stick to the pan, sprinkle on 1 or 2 tablespoons of water.)

3. When the bean sprouts are slightly wilted, pour on the chicken broth mixture and stir over high heat until the sauce bubbles and thickens. Serve immediately.