1 med. onion, sliced
1 med. stalk celery, sliced
2 tbsp. vegetable oil
2 c. cut-up cooked pork
1 1/4 c. water
1 tsp. instant chicken bouillon
1 to 2 tsp. curry powder
1/2 tsp. salt
2 tbsp. flour
1/4 c. water
1 (11 oz.) can mandarin orange segments, drained
Hot rice

Cook and stir onion and celery in oil in skillet until onion is tender. Add pork, 1 1/4 cups water, the instant bouillon, curry powder and salt. Heat to boiling; remove from heat. Blend flour and 1/4 cup water; stir gradually into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add orange segments and heat until oranges are hot. Serve over hot rice. 4 to 6 servings.