Gingered Pork Stir-Fry

• 1/3 cup all-purpose flour
• 2 pounds pork chop suey meat or cubed pork tenderloin
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 1 medium green pepper, sliced
• 2 celery ribs, sliced
• 1 cup water
• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon ground ginger
• 1 garlic clove, minced
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 jar (4 ounces) diced pimientos, drained
• Hot cooked rice, optional

1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired.

flour, pork chop, vegetable oil, onion, green pepper, celery, water, chicken broth, lemon juice, sugar, ground ginger, garlic, salt, pepper, cornstarch, cold water, pimientos, rice

Taken from www.tasteofhome.com/recipes/gingered-pork-stir-fry/ (may not work)