2 lean pork chops (3/4 lb.)
2 hand full snow peas
1 sm. can water chestnuts, sliced
Fresh ginger, grated 1 tsp.
4 tbsp. oil
Sesame seeds
1/4 c. sliced bamboo shoots
2 tbsp. soy sauce
2 tbsp. sherry
2 tbsp. cornstarch
1/2 c. water

1. Slice pork chops paper thin. 2. Mix soy sauce, sherry, ginger and 3 tablespoons water add to meat. Let stand 30 minutes. 3. Destring snow peas. 4. Heat wok, hot, add 2 tablespoons oil. 5. Squeeze sauce from meat and stir in hot oil. Cook until light gray, 2 minutes. 6. Add snow peas, water chestnuts, and bamboo shoots, stir fry for 1 to 2 minutes. 7. Move up sides of wok, add remainder of soy sauce mixture, bring to boil. 8. Mix 2 tablespoons cornstarch and 3 tablespoons water, until smooth, add to wok, stirring until slightly thickened. 9. Garnish with sesame seeds on top. If you like more sauce, double the recipe.