Yield: 4

Sue & Gambo

I like celery in stir fry’s!

Marinade & pork:

• lb pork cutlets, cut into 2-in strips
• pinch of salt
• pinch of white pepper
• 1egg
• 1TBS canola oil
• 2-3TBS corn starch

For the stir-fry:

• 4-5medium ribs celery, sliced into batons (approx. 4 cups)
• 1heaping tsp garlic, minced
• 1heaping tsp ginger, minced
• 1carrot, cut into battonetes
• 3green onions, cut into 2-inch lengths
• 4TBS Shaoxing rice wine
• 1TBS sesame oil
• pinch white pepper
• ½TBS soy sauce
• 2TBS oyster sauce
• cilantro sprigs

Pork:
Slice pork into thin ¼-inch strips, then cut strips into ¼-inch batons. Place in bowl. Season with salt and pepper. Mix.
Add in egg and mix.
Add 2 TBS corn starch and mix to coat. Add more if needed to coat.
Add about ½ TBS oil and mix.
Heat pan and add enough oil to cover bottom of pan.
Add pork and stir fry, stirring to separate so they aren’t stuck together. Remove to bowl.
Add another TBS oil, ginger and garlic, green onion and carrot. Add celery and stir to combine.
Add 4 TBS Shaoxing wine, 1 TBS sesame oil and a small pinch of white pepper. Mix and add ½ TBS soy sauce and 2 TBS oyster sauce. Mix.
Add cooked pork. Mix well. Mix in some cilantro sprigs and serve.