1/2 lb. pork tenderloin, sliced 1/4 inch thick
3 tbsp. oil 1 c. sliced celery
1 c. sliced green onions
1 c. sliced fresh mushrooms
1 (8 oz.) can sliced chestnuts
1/2 c. cashews
1 tbsp. ginger root
2 c. cooked wild rice
1 tbsp. cornstarch
3 tbsp. soy sauce
1 tbsp. sherry (optional)
1/2 tsp. salt
1/2 lb. pea pods, fresh or frozen

Slice pork; set aside. Heat oil in heavy pan or wok. Stir fry pork until no longer pink. Add celery, green onion, mushrooms, chestnuts with water, pea pods and ginger. Stir fry about 5 minutes or until vegetables are crisp. Toss in wild rice. Mix cornstarch with soy sauce, salt, and sherry. Add to juices in pan and stir for about 1 minute, until thickened. Garnish with cashews or thinly sliced carrots. Serves 4.