1 1/2 lbs. lean pork, cut into fingerlike pieces
1/2 c. whole grain mustard
2 cloves garlic, minced
1/2 c. soy sauce
2 tbsp. oil
1 onion, sliced, cut into half
2 sm. carrots, cut into sticks
1 c. celery, cut into sticks
1 red pepper, cut into sticks
1 c. mushrooms, heads, canned & drained
1 jar baby ear corn, canned & drained
1 1/2 c. pork gravy (chicken gravy may be substituted)
1/4 c. whole grain moutarde mustard
Accent to taste
Freshly ground black pepper

1/4" x 1/4" x 1 1/2"

Marinate pork pieces with whole grain mustard, garlic and soy sauce for several hours. Add oil to wok and add pieces of pork, a little at a time. When firm, remove from oil, add onions, carrots and celery and stir fry for 2 minutes. Add red pepper, mushroom heads, baby ear corn, pork gravy, mustard, Accent and freshly ground pepper. Simmer for 2 minutes. Serve with brown rice or hot pasta. 8 servings.