1 lb. thinly sliced lean pork
2 tsp. oil
1 stalk celery, sliced diagonally
1 green pepper, cut in 1-inch pieces
1/4 lb. mushrooms, sliced
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1 c. water
1 tbsp. cornstarch
1/2 c. bottled teriyaki sauce
3 tangerines, peeled, sectioned, seeded

In skillet, brown pork in oil. Cover and cook over low heat 5 minutes. Add celery and green pepper; cook and stir 3 minutes. Add mushrooms and water chestnuts, cook and stir 2 minutes. Mix cornstarch with water and teriyaki sauce.

Add to meat mixture; cook and stir until thickened, about 1 minute after mixture starts to boil. Add tangerines. Cook just until heated. Serve with cooked rice, if desired. 420 calories per serving. Yield: 4 servings.

NOTE: Chicken can be substituted. Calories will be lower.