Instructions: In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In a large frying pan or wok, heat 1 tablespoon of the oil over moderately-high heat. Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat with another tablespoon of the oil and the remaining pork. Remove.

In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook, stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining 3/4 teaspoon salt and simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce thickens, about 1 minute.

This recipe yields 4 servings.

Comments: Celery isnt among the vegetables in this tasty pork stir-fry, but the celery seeds will make you think theres a generous quantity. Serve the stir-fry with steamed rice.

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