Brown chop suey meat. Cover with water. Add celery and onion.
Add chop suey vegetables and other vegetables if desired (see note).
Add soy sauce.
Simmer 45 minutes.
Add bouillon cubes and brown gravy sauce. Stir.
Thicken gravy using corn starch if desired.
Note: I have added bean sprouts, mushrooms, and extra water chestnuts before because I like them. I have also tasted this without thinkening gravy before. My opinion this recipe tastes more similar to chinese restaurants without thickening gravy, but is delicious either way.