18 oz. pork loin, cooked, julienne cut
1 lg. carrot, peeled
8 scallions
2 oz. water chestnuts, sliced
2 oz. bamboo shoots
2 oz. pimentos
4 oz. celery
4 oz. snow peas
10 lg. mushrooms
1 tbsp. sesame seeds, toasted
1/2 onion

Cut all of the above into thin strips, Chinese style. 1 pinch ginger 1 pinch brown sugar 1 tbsp. cornstarch 1/2 c. white wine or Saki 4 cloves garlic, crushed 2 oz. vegetable or peanut oil

Stir fry pork in wok or suitable saute pan with oil. Pour off excess oil and add all vegetables. Stir fry for about 4 minutes and add all seasonings and soy sauce. Mix cornstarch with wine and add to thickened sauce. Serve over rice. Serves: 4. (Prep and Cooking Time: 45 minutes)