Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.
1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt
Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.
Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.
To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.
Makes 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes
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