1/2 cup fat-free chicken stock, or water
1 tablespoons low-sodium soy sauce
1 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon pepper
1 cup long grain rice
1 cups water, or fat-free chicken stock
12 ounces lean boneless pork, cut into 1/2-inch cubes
2 stalks celery, thinly sliced
2 teaspoons grated fresh ginger
2 cups sliced fresh mushrooms
1 cups fresh bean sprouts, or shredded napa cabbage
1 green onions, bias-cut into 1-inch pieces
1 8-ounce can sliced water chestnuts, drained


In small bowl, combine chicken stock, soy sauce, cornstarch, sugar and pepper; blend well and set aside.

In saucepan over medium heat, combine rice and water. Cover with Temp lone control open; cook until lone sounds. Reduce heat to low, close control and cook 15 to 20 minutes until tender.

Preheat skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Stir-fry pork 3 to 4 minutes, until tender and no pink remains. Remove to heated serving bowl; keep warm.

In same skillet over medium heat, stir-fry celery and ginger 2 minutes. Add mushrooms, bean sprouts and onions; stir-fry 3 to 4 minutes until celery is crisp tender. Add reserved pork and water chestnuts; cook and stir 1 to 2 minutes, until heated through. Push meat and vegetables to outside edge of pan.

Stir sauce again; pour into center of skillet. Cook and stir until thickened and bubbly. Mix vegetables and meat into sauce; toss to coal. Serve with additional soy sauce, if desired.


: Substitute chicken breasts for pork and add 2 small carrots, sliced diagonally, along with celery.

Accompaniments: Hot rice or noodles and orange and pineapple gelatin salad.