Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| 1 \N | Clove garlic |
| 1 pounds | Boned pork |
| ⅓ cup | Plum sauce |
| 2 \N | Stalks celery, diced |
| 4 slices | Ginger |
| 1 teaspoon | Sherry |
| 2 \N | Carrots |
| 2 teaspoons | Sugar |
| 1 teaspoon | Salt |
| ⅓ cup | Chinese pickled scallions |
| ¼ cup | Water |
| 2 teaspoons | Cornstarch |
| 2 tablespoons | Water |
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.