Ingredients
| 1 Pound |
mushrooms |
| 2 Pound |
boneless pork |
| 4 Tablespoon |
oil |
| 2 Cup |
chopped celery |
| 1 1/2 Teaspoon |
salt |
| 1 |
10 3/4-ounce can condensed chicken broth, heated |
| 1 |
7-ounce package snow peas |
| 2 Tablespoon |
cornstarch |
| 1/3 Cup |
cold water |
| 2 Tablespoon |
sherry |
| 2 1/2 Teaspoon |
soy sauce |
| 1/2 Teaspoon |
sugar |
| 1/2 Teaspoon |
ground ginger |
| 1/8 Teaspoon |
black pepper |
Instructions
Clean and slice mushrooms and set aside. Cut pork into 1-inch-wide by 1/4-inch-thick slices. Heat 2 tablespoons oil in large skillet. Add pork and sauté until done. Remove from skillet. Heat remaining oil in same skillet. Add mushrooms, celery and 1/2 teaspoon salt and sauté for 2-3 minutes. Add broth and snow peas. Cover and cook 2 minutes longer. Blend cornstarch and remaining ingredients; stir into vegetable mix. Add meat and bring to a boil. Reduce heat and cook until thickened about 4 minutes stirring occasionally. Serve over rice.
