Judging from some of the ingredients this seems to be a sort of sweet-and-sour dish.
Time: 1 hour.
300 g hearts (presumably either sheep, pig or beef hearts are suitable)
2 tbs butter/margarine
1 1/2 tbs vinegar
2 tsp sugar
1 cube meat bouillon
200 ml pineapple juice (from the can that’s lower down on the list) and water (if there isn’t enough juice)
1 clove garlic, crushed
2 tbs Chinese soy sauce
75 g celery stalk, chopped
1 can (400 g) bamboo shoots
1 can (225 g) pineapple in pineapple juice
1 tsp potato flour or cornstarch, optional
Cut the hearts onto strips and brown in the hot butter. Add vinegar, sugar, bouillon cube, water and pineapple juice and cook, covered, for 20 minutes.
Add the celery and continue cooking for 15 minutes.
Add the babboo shoots and pineapple pieces and heat through. If you want a thicker sauce, thicken it with potato flour*.
Serve with steamed rice.
*Take a little bit of sauce and stir the flour into it to make a smooth paste, then stir into the stew to thicken.