1 lb. boneless pork
3 tbsp. cooking oil
1 c. sliced green onion
1 c. sliced celery
2 c. sliced fresh mushrooms
1 (8 oz.) can water chestnuts, drained and sliced
1 (13 3/4 oz.) can chicken broth
1/4 c. soy sauce
1 (16 oz.) can chop suey vegetables, drained
3 tbsp. cornstarch
Hot cooked rice

Partially freeze pork; slice thinly across the grain into bite-sized strips. Preheat a large skillet or wok; add cooking oil. Add the pork; stir-fry 2-3 minute. Remove meat. Add onion and celery to skillet or wok. Stir-fry 1 minute.

Add mushrooms and water chestnuts; stir-fry 1 minute. Add 1 1/4 cups chicken broth, soy sauce, and chop suey vegetables. Add meat to vegetable mixture. Stir remaining chicken broth into cornstarch. Stir into meat-vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Serve over hot cooked rice.