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1 lb. pork tenderloin
2 tbsp. cooking oil
1 3/4 c. water
1 c. sliced onion
1 (8 oz.) can water chestnuts, drained and sliced, optional
1 can diagonally sliced celery
2 tbsp. cornstarch
1 tsp. garlic salt
3 tbsp. soy sauce
1 tomato, cut into wedges
4 to 6 servings hot, seasoned fluffy rice
Additional soy sauce, optional

Cut meat into thin shreds (3 x 1/4 inch). Brown meat in hot oil in heavy skillet or Chinese Wok over high heat; add 1/4 cup water. Cover, cook over low heat 12 to 15 minutes or until meat is tender. Add onion, water chestnuts, pea pods, and celery; cook and stir 3 to 5 minutes until vegetables are hot, but still crisp.

Combine and mix cornstarch, garlic salt, soy sauce; and 1/4 cup water. Pour over vegetables and meat heat until sauce is clear and thickened, stirring constantly. Stir in tomato wedges, heat. Serve immediately on hot rice with additional soy sauce, if desired. Makes 4 to 6 servings.

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