Ingredients :

· 1/2 lb. pork, cut into thin strips
· 1 tsp. soy sauce
· 1 tsp. oyster sauce
· salt and pepper, to taste
· 1 tsp. cornstarch

· 1 to 1-1/2 cup chicken broth (or water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1/2 tsp. sugar

· 1/4 cup vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 1-1/2 cup baby carrots, halved
· 3 stalks celery, cut diagonally into 1 inch long
· 1/2 cup chopped red bell pepper
· 15 to 20 pieces snow peas, trimmed
· 1 can slice mushroom, drained
· 1 can miniature cut cobs of corn, drained

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.