1 c. cooked pork
1 lb. sugar snap peas
1 clove garlic, minced
2 tbsp. vegetable oil
1/2 tsp. fresh grated ginger
1 c. thinly sliced celery
1 c. thinly sliced mushrooms
15 oz. can water chestnuts, sliced, drained
1/3 c. chicken broth
1 tsp. cornstarch
1 tbsp. soy sauce
1 tbsp. sherry

In a wok heat oil over high heat. Reduce heat, add ginger, garlic, peas, pork, chestnuts and celery. Stir fry 3 minutes. Add mushrooms; stir fry 1 minute. Mix cornstarch, soy sauce and sherry together. Stir into wok. Bring to boil. Serve at once. Serves 4-6.