3/4 teaspoon salt
4 tablespoons soy sauce
2 teaspoons peeled, minced gingerroot (leftover gingerroot keeps well in a Ziploc bag in the freezer)
1 to 11/4 pounds boneless pork sirloin cutlets
3 tablespoons olive oil, divided
2 large cloves garlic, crushed
1 cup thinly sliced celery
1/2 cup each thinly sliced zucchini, small broccoli flowerets, and green or red pepper strips
3 green onions cut in 2-inch pieces
1, 8-ounce can water chestnuts, drained
1, 6-ounce package frozen snow pea pods, thawed. (Use fresh if you can get them, cook until crisp-tender).
Combine first six ingredients in a small bowl; stir well and set aside.
Cut meat into 1/2-inch strips.
Pour 2 tablespoons of the oil around top of preheated wok, coating sides; heat wok to medium high for 2 minutes. Add pork and garlic and stir-fry just a few minutes. Remove from wok and set aside.
Pour remaining oil into wok. Add celery and remaining vegetables except for snow peas, and stir-fry 3 minutes or until vegetables are crisp-tender.
Last, add reserved broth mixture, pork, and snow peas; cook, stirring constantly, until mixture is thickened and hot.
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