Ingredients

2 Tbsp. sugar
1/3 C. soy sauce
1/4 C. chicken broth
2 Tbsp. cornstarch, blended with 1 Tbsp. cold water
1/4 C. oil
2 thin pork chops, cut in fine strips (discard bones)
hot cooked rice
1 large onion, halved lengthwise, then sliced crosswise
4 ribs celery, sliced diagonally very thin (2 C.)
3 medium carrots, sliced diagonally very thin (2 C.)
1 pound. can bean sprouts, rinsed and drained

Cooking Instructions

Mix well 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 3 to 4 minutes or until vegetables are crisp-tender. Stir in bean sprouts. Stir soy mixture; add to vegetable-pork mixture. Cook and stir until thickened.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)