2 tbsp. cooking oil
3/4 lb. lean boneless pork, thinly sliced
2 carrots, thinly bias sliced (1 c.)
1 med. red or green sweet pepper, cut into 1" pieces (1 c.)
1 stalks celery, thinly bias sliced (1/2 c.)
1 med. onion, sliced & separated into rings (1/2 c.)
1 (15 oz.) can garbonzo beans, drained
Peanut Butter Sauce

In a wok or large skillet heat 1 tablespoon oil over high heat. Stir-fry pork 3 minutes or until no pink remains. Remove the pork from wok. Add remaining oil, carrots, pepper, celery and onion to the wok; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute or until vegetables are crisp-tender. Return pork to the wok. Stir Peanut Butter Sauce; add to the wok. Cook and stir until mixture is thickened and bubbly. Serve at once. Makes 4 servings.

Stir together: 2 tbsp. creamy peanut butter 2 tbsp. soy sauce 1 tsp. cornstarch