In small bowl, combine stir-fry sauce, water and cornstarch; blend well. Set aside.
In large saucepan, bring 6 cups water to a boil. Add vegetables; cook 1 minute or until green vegetables brighten. Drain.
Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir about 2 minutes or until pork is browned.
Stir in vegetables and cornstarch mixture. Reduce heat to medium-low; cover and cook 3 minutes, stirring frequently, or until vegetables are crisp-tender and sauce has thickened. Serve over hot cooked rice; top with chow mein noodles.