Yield: 1 Servings
|1 pounds||Boned pork|
|⅓ cup||Plum sauce|
|2||Stalks celery, diced|
|⅓ cup||Chinese pickled scallions|
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.