1/2 c. chicken broth
3 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. walnut or cooking oil 1 tsp. grated fresh gingerroot
1 clove garlic (minced)
3 c. desired vegetables (see options below)
1 lb. boneless pork, cut into bite sized strips
1 c. broken walnuts
1 med. tomato (cut in wedges)
Chinese noodles or hot cooked rice

Vegetable options: Bean sprouts; torn bok choy; peeled carrots (cut in thin wide strips); peeled jicama chunks; pea pods; snap peas; sliced mushrooms; sliced water chestnuts; sliced yellow squash; sliced zucchini, or precook till crisp - tender: Broccoli flowerets; brussels sprouts (halved); cauliflowerets; celery (bias - sliced); peeled eggplant sticks; green or red pepper squares; okara (sliced).

Blend chicken broth, soy, and cornstarch; set aside. Heat oil in wok or 12 inch skillet over high heat; stir-fry gingerroot and garlic in hot oil for 30 seconds. Add desired vegetables; stir-fry 2 to 3 minutes. Remove vegetables; set aside. Add pork strips to wok, adding more oil if necessary; stir-fry 2 to 3 minutes or until well browned. Push meat up side of wok; add walnuts and stir-fry 1 to 2 minutes until golden.

Push nuts away from center of wok; stir chicken broth mixture and pour into center of wok. Cook till mixture is bubbly. Return vegetables to skillet; add tomatoes. Cover and cook 1 to 2 minutes until heated through. Serve at once with additional soy sauce and Chinese noodles or rice. Serves 4 or 5.