1/4 c  Oil
1    Clove garlic
1 lb Boned pork
1/3 c  Plum sauce
2    Stalks celery, diced
4 sl Ginger
1 ts Sherry
2    Carrots
2 ts Sugar
1 ts Salt
1/3 c  Chinese pickled scallions
1/4 c  Water
2 ts Cornstarch
2 tb Water

Cut pork into bite size pieces. Peel carrots, cut into cubes.

Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5
minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water. Simmer covered, 12 minutes. Add cornstarch to water
and mixture to wok. Stir until thickened.