|Minced pork||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Celery stalks||3 , sliced|
|Onion||1 , sliced|
|Mushroom water||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
Soak mushrooms in 2 cups boiling water for about 20 minutes.
Drain and reserve 1 cup mushroom water.
Slice or dice the mushrooms.
Mix the next six ingredients together.
Heat the oil and add the celery, onion and mushrooms.
Stir-fry for 30 seconds.
Lift out with a slotted spoon.
Add the pork mixture to the pan and break it up well with a fork.
Stir-fry until it turns grey then cover the pan and braise 4 minutes.
Add the vegetables and make a well in the centre.
Pour in a mixture of remaining ingredients.
Stir until thickened.
Taste for seasoning.
Sprinkle with toasted almonds if you wish and serve over rice or on shredded Chinese cabbage or dry iceberg lettuce.