2 thick pork steaks, cut into cubes
2 tbsp. light soy sauce
1 tbsp. sherry
1/2 tsp. grated fresh ginger
1 yellow onion, diced
1/2 c. celery, thin sliced
2 carrots, peeled and coarsely grated
1 tbsp. olive oil
2 cloves garlic, minced
Salt
Hot pepper sauce
1 tbsp. cornstarch, dissolved in 6 tbsp. chicken stock

Combine pork cubes with soy, sherry, and ginger. Marinate 15-20 minutes. Fry the pork in hot garlic and olive oil for 5-6 minutes. Remove meat and saute vegetables until barely cooked and crisp. Add the pork. Add the pepper sauce and salt to taste. Thicken with cornstarch mixture. Serve over hot rice.