2 lbs. pork cubes 1-inch size (may be cut from pork chops)
Flour
3 tbsp. cooking oil
1/3 c. soy sauce
2-4 tbsp. sherry
1 sm. clove garlic, minced
1 tsp. ground ginger
1/2 c. chicken broth (may use bouillon cubes
1/4 c. chopped green onion (or regular onion)
1 tbsp. honey

Dredge meat in flour. Heat oil in large skillet or electric fry pan. Add half meat; brown quickly. Remove and brown rest of meat. Pour excess oil from pan.

Combine chicken broth, soy sauce, sherry. Add other ingredients. Place in pan with meat. Simmer covered 15 minutes or until meat is tender. Add 1 can drained, sliced water chestnuts, fresh sprouts (or canned). Heat through. Serve over hot fluffy rice (brown or white). Serves 6.