2 pork chops, cut in sm. pieces
1 can bean sprouts
1/2 c. water chestnuts, cut
1/2 can bamboo shoots
1/2 c. snap beans
1/4 head cabbage, chopped
1/2 c. carrots, chopped
1/2 c. celery, cut in pieces
1/4 c. green onions, cut sm.
1 sm. bell pepper, chopped
1 (4 oz.) can sliced mushrooms
1/2 tsp. red pepper
1 tbsp. black pepper
1 tbsp. garlic powder (not salt)
1/4 c. soy sauce
1 1/2 c. water
1/2 box frozen broccoli

In skillet without grease cook pork for 3 minutes, push aside in skillet. Add cabbage and stir 1 minute, push aside; add carrots, stir 1 minute, push aside. Add carrots, stir 1 minute; push aside. Add onions, pepper and celery, stir 1 minute. Mix all together, spread around skillet. Add beans sprouts, water chestnuts, bamboo shoots, snap beans, mushrooms, peppers, garlic, soy sauce, broccoli and water. Do not stir. Cover and simmer 10 minutes. Pour over cooked rice. Best in electric skillet, but can be cooked slow heat on top of stove.