Instructions: Partially freeze meat to allow for easier slicing. Slice meat into thin bite size strips. For sauce mix the tomatoe juice with the cornstarch, chili powder, lemon juice, sugar and pepper. Add 1/4 cup water and set aside. Spray a wok or skillet with spray coating. Preheat over medium high heat. Add celery and pepper and beans. Stir fry until vegetables are crisp tender. Remove from wok. Add oil to wok if necessary and add pork. Stir fry until no longer pink. Stir sauce and add to center of wok/pan. Cook and stir until thickened and bubbly. Return vegetables to wok and stir all ingredients together with sauce. Cook and stir an additional two minutes.

Serve with rice.

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