Step 1

In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.

Step 2

Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.

Step 3

To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.

Step 4

To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.

Step 5

Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.

Step 6

Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.

Step 7

Remove from heat.

Step 8

Garnish with green onions and serve.