Chop Suey

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• 1 pound pork tenderloin
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil, divided
• 2 cups thinly sliced bok choy
• 1 cup chopped celery
• 1 cup red bell pepper, cut into 1/4 inch strips
• 1 cup sliced mushrooms
• 1 (8 ounce) can water chestnuts, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• Chow Mein Noodles; rice

1. Trim fat from pork, cut into 1-inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. Heat remaining tablespoon oil in pan. Add Bok Choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl, combine chicken broth, soy sauce, cornstarch, and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet; cook 1 minute or until thick.  Add vegetable mixture, mixing thoroughly. 
4. Serve a bed of rice with chow mien noodles.