Ingredients
- 2 stalks celery
- 2 carrots
- 1 clove garlic
- 3/8 chinese pickled scallions
- 260 gr boned pork
- 80 ml sauce (plum)
- 60 ml water
- 60 ml oil
- 30 ml water
- 8 gr sugar
- 5 ml sherry
- 5 gr cornstarch
- 3 gr 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, dozen minutes. Add cornstarch to water and mixture to wok. Stir until thickened.
