1 tbsp. arrowroot
2 tbsp. Tamari
1 tbsp. Sherry
1 tbsp. honey
1 clove garlic, minced
1 1/2 lb. lean pork, cut in 3/4 inch cubes
2 tbsp. toasted sesame seeds
3/4 c. celery, cut diagonally in 1/8 inch pieces
3/4 c. carrots, cut diagonally in 1/8 inch pieces
1 med. onion, chopped
2 slices ginger root, minced
1 green pepper, cut in 3/4 inch squares
1/2 c. bamboo shoots, cut in 3/4 inch squares

SWEET/SOUR SAUCE:

1/3 c. honey
1/2 c. vinegar
3/4 c. pineapple juice
2 tbsp. Tamari
2 1/2 tbsp. arrowroot
3/4 c. water

Combine first 4 sauce ingredients. Combine with water and arrowroot and cook over low heat until thick and clear.

Combine first 5 ingredients of the main recipe and add pork to marinade. Toast sesame seeds in a dry wok, watch carefully. Heat wok with about 2 tablespoons safflower oil. Stir fry pork a few cubes at a time. Cook until crisp and brown. Remove from wok. Reheat wok. Add oil if necessary. Add celery, stir fry 1 minute. Add carrots, stir fry 1 minutes. Add onion and ginger and stir fry. Next add green pepper and bamboo shoots and stir fry. Return pork to the work. Stir to combine. Add sweet and sour sauce, stir. Stir in sesame seeds and serve over rice.