2 tbsp. cooking oil
3/4 lb. lean boneless pork, thinly sliced
2 carrots, bias sliced (1 c.)
1 med. red or green sweet pepper, cut in 1 inch pieces
1 stalk celery, bias sliced
1 med. onion, sliced and separated into rings
15 oz. can chick peas, drained
1 recipe peanut butter sauce (recipe follows)

In a wok or large skillet, heat 1 tablespoon oil over high heat. Stir fry the pork 3 minutes or until no pink remains. Remove pork from skillet. Add remaining oil, carrots, peppers, celery and onion to wok. Stir fry for 3 minutes. Add chick peas and stir fry for 1 minute more or until vegetables are tender. Return the pork to the wok. Stir in peanut butter sauce. Add to the wok. Cook and stir until mixture is thickened and bubbly. Serve with rice. Makes 4 servings. Add chili oil or red peppers for spicy tastes. TIP: To make this really quick, pick up cut up vegetables from the salad bar at your favorite supermarket.

PEANUT BUTTER SAUCE:

3 tbsp. water
2 tbsp. creamy peanut butter
2 tbsp. soy sauce
1 tsp. cornstarch

Stir together all ingredients.