Chop celery, onion
and bell 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