| 1 | Shred pork into narrow strips, slice onion. |
| 2 | Marinate both in soya sauce for 20 minutes. |
| 3 | In meantime slice all other ingredients and arrange on platter, ready to cook. |
| 4 | Assemble corn starch solution. |
| 5 | Place oil in wok, turn heat on it. |
| 6 | As oil is heating turn wok so that oil will as mush cooking surface as possible. |
| 7 | When oil begins to smoke slightly, add marinated pork and onions. |
| 8 | Stir fry about 2 minutes until pork is browned. |
| 9 | Place wok cover over pork and cook a further 3 minutes, making sure that the meat is thoroughly cooked. |
| 10 | Uncover wok, add bean sprouts and celery. |
| 11 | Stir and cook 2 minutes. |
| 12 | Add all the rest of ingredients, add salt and pepper for taste. |
| 13 | Stir fry thoroughly. |
| 14 | Cover and cook 3 more minutes. |
| 15 | Uncover wok, add corn starch solution. |
| 16 | Be sure you stir up your corn starch solution thoroughly before adding to wok. |
| 17 | Shut heat off. |
| 18 | Stir all food together. |
| 19 | Serve over rice. |
| 20 | Note: chicken, beef, veal, shrimps may be substituted for pork |
