Try this stir-fry pork with celery and spring onions.
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 4 x approx 1-1/4 cup servings
Remove all visible fat from pork. Partially freeze meat; slice thinly into strips. Stir together in a bowl of soy sauce and cornstarch. Add stock and set aside.
Heat oil in wok or non-stick skillet over high heat. Add garlic and ginger root and cook for 1/2 minute. Add celery and onions and cook lightly. The vegetables should be slightly crisp, not overcooked. Remove vegetables and keep warm.
Add pork to the hot wok or skillet and dry fry until brown. Stir continuously. Add stock mixture to pork, cook and stir until thick and bubbly. Add cooked vegetables and tomatoes. Cover and cook for 1 minute. Serve immediately.
If desired, serve with cooked rice.
Serving suggestion is not included in the nutritional analysis.