Recipe - Chinese: Pork In Plum Sauce (Mwei Jiong Yoke) - Canton

One fourth cup Oil
1 Clove garlic
1 pound Boned pork
1/3 cup Plum sauce
2 Stalks celery, minced
4 sl Ginger
1 teaspoon Sherry
2 Carrots
2 teaspoon Sugar
1 teaspoon Salt
1/3 cup Chinese pickled scallions
One fourth cup Water
2 teaspoon Cornstarch
2 tablespoon Water

Cut pork into bite size pieces. Peel carrots, cut into cubes.

Place oil and garlic in wok. On high heat, brown pork. Stirfry 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip