Chop suey (pork with vegetables)

1. # note: fresh vegetables may be substituted for the canned chinese vegetables.
2. Use about 2 to 3 cups of a combination of thinly sliced green or sweet red pepper, celery, mushrooms, etc. Plus a cup or so of bean sprouts.
3. Heat oil in a large heavy skillet.
4. Add the pork and cook, stirring, over high heat for about 1 minute or until any bits of fat on the pork are crisp.
5. Add vegetables, soy sauce, and a couple of tablespoons of water and toss to mix. Cover skillet and cook over medium heat only until carrots and turnip are crisp-tender.
6. This will take less than 10 minutes if the vegetables have been cut thinly enough.
7. Stiri in 2 tb. cornstarch mixed with about 1 cup of water to make a sauce and cook for a minute or less, stirring gently, until thickened.
8. Serve with rice.