Boiled water
1 tbsp. salt
1 lb. frozen green peas
1 tbsp. cornstarch
1/2 c. cold chicken broth
2 tbsp. oil
1/2 lb. lean fresh pork, cubed
1/2 tsp. salt
2 tbsp. chicken broth

Bring to a boil enough water to cover peas, add salt and peas. Cook 3 minutes, drain well in colander. In a small bowl combine cornstarch with 1/2 cup chicken broth. Stir until well blended. Heat skillet. Add oil and heat until very hot. Add pork, stir vigorously until it loses pink color. Sprinkle with 1/2 teaspoon salt, continue to cook and stir for 1 minute. Sprinkle with remaining broth. Stir 2 minutes more. Combine all ingredients. Stir for 3 minutes more. Serve hot over cooked rice.