1 lb. boneless lean pork (tenderloin, chops or loin roast)
2 tbsp. cooking oil
1 3/4 c. water
1 c. sliced onion
1 c. diagonally sliced celery
1 can (8 oz.) water chestnuts, drained & sliced, optional
1 pkg. (6 oz.) frozen Chinese pea pods, defrosted
2 tbsp. cornstarch
1 tsp. garlic salt
1/4 tsp. ground ginger
3 tbsp. soy sauce
1 tomato, cut in wedges
4-6 servings hot seasoned rice

Cut meat into thin strips (3 x 1/4 inch). Brown meat in oil in heavy skillet over high heat, stirring constantly. Reduce heat. Add 1/4 cup water, cover, cook over low heat 12-15 minutes or until meat is tender. Add onion, celery, water chestnuts and pea pods, cook and stir until vegetables are hot but still crisp 3-5 minutes.

Combine and mix cornstarch, garlic salt, ginger, soy sauce and 1/4 cup water. Stir in remaining 1 1/4 cups water. Pour over vegetable and meat mixture. Heat until sauce is clear and thickened, stirring constantly. Stir in tomatoes, heat. Serve immediately on hot rice. Makes 4-6 servings.

We substitute frozen mixed Chinese vegetables for the water chestnuts and the Chinese pea pods.