|2 to 3||tablespoons olive oil, divided use|
|1 ½||cups celery, sliced|
|1||medium onion, coarsely chopped|
|1||small bunch broccoli florets, separated|
|1||green bell pepper, seeded and sliced|
|1||orange bell pepper, seeded and sliced|
|1||red bell pepper, seeded and sliced|
|1||small bunch bok choy, sliced|
|4||cloves garlic, peeled and minced|
|1 ½||pounds leftover roasted pork loin, sliced into strips|
|1||cup chicken broth|
|Coarse salt and freshly ground black pepper, to taste|
Preheat a large skillet over medium heat, add 1 to 2 tablespoons olive oil, and swirl to coat the bottom of the pan. Add celery, onion, and broccoli to the pan and sauté three minutes until the vegetables begin to soften. Add the bell peppers and bok choy, and sauté 3 minutes more until they begin to soften; stir in garlic and cook 1 minute, stirring constantly. Transfer the vegetables to a serving dish and cover to keep them warm.
Add the remaining oil to the pan and swirl to coat the bottom of the pan. Add the meat and sauté several minutes until it is hot. Transfer the cooked vegetables back to the pan.
Place cornstarch in a small bowl and whisk in a little of the chicken broth to form a smooth mixture. Add the remaining chicken broth and stir well. Pour the mixture into the pan and cook until the broth begins to thicken, stirring constantly. Season the mixture with salt and pepper, and serve immediately.
Yield: 4 to 6 servings