Ingredients

3/4 pound lean boneless pork
1 C. tomato juice
1 Tbsp. cornstarch
1 tsp. chili powder
1 tsp. lemon juice
1 tsp. sugar
1/4 tsp. red pepper
non stick spray coating
1 C. sliced celery
2 C. green beans frozen-fresh-canned
1 medium green or red pepper cut in strips
1 to 2 tsp.
2 C. cooked rice

Cooking Instructions

Partially freeze meat to allow for easier slicing. Slice meat into thin bite size strips. For sauce mix the tomato juice with the cornstarch, chili powder, lemon juice, sugar and pepper. Add 1/4 C. water and set aside. Spray a wok or skillet with spray coating. Preheat over medium high heat. Add celery and pepper and beans. Stir fry until vegetables are crisp tender. Remove from wok. Add oil to wok if necessary and add pork. Stir fry until no longer pink. Stir sauce and add to center of wok/pan. Cook and stir until thickened and bubbly. Return vegetables to wok and stir all ingredients together with sauce. Cook and stir an additional two minutes. Serve with rice.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: