Pork Chop Suey

Ingredients

• 1 pound lean boneless pork
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry or water
• 2 tablespoons cornstarch
• 1 teaspoon instant chicken bouillon granules
• 1/4 teaspoon pepper
• 1 tablespoon cooking oil
• 2 teaspoons grated gingerroot
• 1 cup celery, thinly bias sliced
• 2 cups sliced fresh mushrooms
• 2 cups fresh bean sprouts or one 16-ounce can bean sprouts, drained
• 10 green onions, bias-sliced into 1-inch pieces (1 cup)
• 1 8-ounce can sliced water chestnuts or bamboo shoots, drained
• 2 to 3 cups hot cooked rice

Instructions

1. Partially freeze pork. Thinly slice across the grain into bite-size strips. For sauce, combine soy sauce, sherry, cornstarch, bouillon granules, pepper, and 1/4 cup water. Set aside.
2. Preheat a wok or large skillet over high heat: add oil. (Add more oil as necessary.) Stir-fry gingerroot in hot oil for 15 seconds. Add celery; stir-fry 2 minutes. Add mushrooms; fresh bean sprouts, if using, and green onions. Stir-fry 1 to 2 minutes or till celery's crisp. Transfer vegetables to a plate. Add toll of the pork to hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove from wok. Stir-fry remaining pork for 2 to 3 minutes or till no pink remains.
3. Return all meat to center of wok. Push from center of wok. Stir sauce into center of wok. Cook and stir till thickened and bubbly. Add vegetables, water chestnuts, and, if using, canned bean sprouts. Cook and stir till heated through. Serve with hot cooked rice.
4. Pork Chow Mein: Prepare as above, except substitute chow mein noodles for the rice.