In a medium bowl, add Kikkoman Less Sodium Soy Sauce, garlic, ginger, pepper and sliced pork. Cover bowl and marinate in refrigerator for at least 30 minutes.
Over medium-high heat, add 1 teaspoon of canola oil in heavy skillet or wok. Remove pork from marinade and add to heated pan. Stirring frequently, cook pork until no longer pink. Transfer to a plate, cover with aluminum foil and set aside. Heat 1 tablespoon of canola oil over medium-high heat and add garlic and green onion. Cook for about 15 to 30 seconds. Add celery, red bell pepper, carrots and cabbage and stir-fry until cabbage is soft, about 3 to 4 minutes. Next, add snow peas, mushrooms and water chestnuts. Stir to combine ingredients and cook for 3 to 4 minutes.
Add 1/2 cup chicken broth, sugar, soy sauce and sesame oil to the pan and cook for about 3 minutes. Pour the corn starch-chicken broth mixture over the cooked vegetables and stir to combine. Add cooked pork and mung beans to the skillet and mix all ingredients together. Serve Pork Chop Stir Fry over steamed brown rice and garnish with cilantro, if desired.
