Pork-Vegetable Stir-Fry

• 1/3 c. soy sauce
• 1/4 c. chicken broth
• 2 Tbsp. sugar
• 2 tsp. cornstarch, blended with 1 Tbsp. cold water
• 1/4 c. oil
• 2 thin pork chops (about 1/2 lb.), cut in fine strips
• 1 large onion, halved lengthwise and sliced crosswise
• 8 medium green onions, cut in 2-inch pieces
• 2 c. celery, sliced very thin
• 2 c. carrots, sliced very thin
• 1 (16 oz.) can bean sprouts, rinsed and drained
• hot, cooked rice

1. Mix well the soy sauce, chicken
2. broth, sugar and cornstarch; set aside.
3. In a large skillet or wok, heat oil.
4. Add pork; cook and stir quickly until just tender.
5. Add onions, celery and carrots.
6. Stir over high heat 3 to 4 minutes or until vegetables are crisp-tender.
7. Stir in bean sprouts.
8. Stir soy mixture; add to vegetable-pork mixture.
9. Cook and stir until slightly thickened. Serve over rice.
10. Serves 4.

soy sauce, chicken broth, sugar, cornstarch, oil, pork chops, onion, green onions, celery, carrots, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180628 (may not work)