Chinese Spring Celery And Pork

• 100 g pork loin, julienned
• 1 tablespoon shao sing wine or 1 tablespoon sherry wine, mixed with
• 1 tablespoon cornflour
• 1 pinch salt
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 3 -4 thin slices ginger
• 1 tablespoon soy sauce
• 1/4 teaspoon five-spice powder
• 1 sheet bean curd, julienned (available at Asian grocers)
• 1 bunch Chinese celery or 4 stalks celery, 2.5 cm slices
• 1/2 tablespoon white sugar
• 1/2 red capsicum, julienned for garnish

1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
2. Heat a wok and fry the ginger in oil until golden brown.
3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
4. Remove and set aside.
5. In the same wok, stir-fry the celey with the sugar.
6. Briefly add pork mixture to warm through.
7. Serve immediately, garnished with the capsicum.

pork loin, shao sing wine, cornflour, salt, peanut oil, ginger, soy sauce, fivespice powder, curd, chinese celery, white sugar, red

Taken from www.food.com/recipe/chinese-spring-celery-and-pork-95131 (may not work)