1 lb. Moonlight mushrooms
2 lb. boneless pork
4 tbsp. salad oil
2 c. slices celery
1 1/2 tsp. salt
1 can (10 1/2 oz.) condensed chicken broth, heated
1 pkg. (7 oz.) frozen snow peas
3 tbsp. cornstarch
1/3 c. cold water
2 tbsp. dry sherry
2 1/2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. ground ginger
1/8 tsp. ground black pepper

Slice mushrooms and set aside. Cut pork into slivers 1 inch wide by 1/4 inch thick. Heat 2 tablespoons of the oil in large skillet. Add pork, saute until done and remove from skillet.

Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, celery and 1/2 teaspoon of salt and saute 2-3 minutes. Add broth and snow peas, cover and cook 2 minutes longer.

Blend cornstarch with water, sherry, soy sauce, remaining 1 teaspoon salt, sugar, ginger and black pepper; stir into vegetable mixture. Add meat and bring to a boil. Then reduce heat and cook until thickened, about 4 minutes, stirring occasionally. Serves 6.