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Easy Summer Pork Stir-Fry

1 lb Pork loin chops; cut into 1/4 inch strips
1 lg Yellow bell pepper; cut into 1/4 inch strips
1 lg Red bell pepper; cut into 1/4 inch strips
1/2 md Onion; sliced top to bottom into 1/8 inch strips
1 pk Frozen stir-fry vegetables
2 tb Cornstarch
3 tb Water; (mixed with cornstarch)
1/2 c Chicken stock
Prepared wild rice; (2 cups total)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the pork strips and stir to coat with oil. Cook for 1/2 minute, stirring constantly.

Add the vegetables and cook, stirring for 1 to 2 minutes.

Add chicken stock and bring to a boil. Stir in the cornstarch and stir just until slightly thickened. Serve immediately over long grain and wild rice.

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