Pork Stir Fry

• 1 ½ lb pork cut into bite sized pieces
• 1 tablespoon oil
• 3 stalks celery , chopped
• 1 onion, sliced
• 1 package fresh mushrooms, sliced
• variety of fresh or frozen vegetables appropriate for stir frying
• 1-5oz can water chestnuts, drained and sliced
• 2 ½ tablespoons corn starch
• ¼ cup cold water
• 1 can condensed beef broth (I use the box of organic, low fat, low sodium, vegetable broth)
• ¼ cup soy sauce, low-sodium

In large skillet or wok cook pork in oil until done (about 10 minutes). Remove from Skillet. Cook celery, onion in oil until tender crisp. Add variety of vegetables (not bean sprouts or water chestnuts) and cook until bright and tender crisp, stirring often.
Blend corn starch and water with whisk until no lumps are found.  Add beef broth and soy sauce whisking again.  Stir into vegetables. Add meat, sprouts and chestnuts (if desired). Heat and stir until thickened.  Serve over pre-cooked brown rice. If desired, top with chow mein noodles.