Ingredients
- 2 stalks celery
- 2 carrots
- 1 clove garlic
- 3/8 chinese pickled scallions
- 1 lb boned pork
- 3/8 c sauce (plum)
- 1/4 c water
- 1/4 c oil
- 2 tb water
- 2 ts sugar
- 1 ts sherry
- 2 ts cornstarch
- 1 ts salt
- 4 slices ginger (sliced)
Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.
