Pork Vegetable Stir Fry

1/3 c. soy sauce

1/4 c. chicken broth (or water)

2 T. sugar

2 tsp. cornstarch blended with 1 T. water

1/4 c. oil

2 to 4 pork chops (cut in fine strips)

1 lg. onion, chopped coarsely

8 green onions, chopped

4 ribs (2 c.) celery, sliced diagonally

3 (2 C.) carrots, sliced diagonally

1 can (16-oz.) bean sprouts

Mix soy sauce, broth, sugar and cornstarch; set aside. In large skillet or wok heat oil, add pork; cook and stir quickly just until tender. Add onions, celery and carrots. Stir over high heat until vegetables are crisp and tender. Stir in bean sprouts. Stir soy mixture, add to pork-vegetable mixture. Cook and stir until slightly thickened. Serve over rice. Makes 3 to 4 servings.

Brenda Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987