Serves:

Ingredients:

1/4 c Oil
2 ts Cornstarch
1/4 c Water
1/3 c Chinese pickled scallions
1 ts Salt
2 ts Sugar
2 Carrots
1 ts Sherry
4 sl Ginger
2 Stalks celery, diced
1/3 c Plum sauce
1 lb Boned pork
1 Clove garlic
2 tb Water

Method:

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.