This Pork, Celery, and Ginger Stir Fry is an easy-to-make and very tasty Asian dish. A nice feature of this recipe, unlike many stir-fry dishes, is that it reheats very well, as long as you heat it very gently over low heat. Therefore, I make a large portion.
Coarsely chop the onion and slice the celery stalks about ¼-⅜-inch thick. Peel and mince the ginger. Lightly crush the garlic cloves.
In a medium bowl, dissolve the cornstarch in the soy sauce, then whisk in the sriracha, the sherry, and the sugar. If you’re not fond of spicy food, reduce the amount of sriracha. Or you can substitute your own favorite hot sauce.
Mix the sauce ingredients.
In a large wok or skillet, heat 2 tablespoons of oil over heat heat. (Peanut or vegetable oil are your best choices.) Add the celery and onion, and stir fry for a minute. Sprinkle on the salt, and stir for another minute or so. (The celery should remain very crisp.)
Stir fry the celery and onions.
Scrape the contents of the wok into another bowl.
Add another tablespoon of oil to the wok. When hot, toss in the two garlic cloves flipping them a couple times. Then add the minced ginger and stir fry briefly. Do not let the garlic burn.
Stir fry the garlic and ginger.
Scrape the garlic cloves and ginger into the bowl with the celery.
Heat two more tablespoons of oil in the wok. Stir fry the ground pork, immediately breaking it up to get rid of any lumps.
Stir fry the pork.
Continue stir frying the pork until it loses most of its pink color.
Stir fry pork till it loses its color.
Add all of the contents of the bowl with celery. Stir in the cornstarch and soy sauce mixture. Stir until well incorporated.
Add the sauce mixture.
Stir in the chicken stock and cover the wok.
Stir in the chicken stock.
Heat a few minutes over medium-low heat, and stir occasionally until the sauce thickens. Discard the two garlic cloves. Stir in the toasted sesame oil.
Heat the mixture until thickened.
Serve the Pork, Celery, and Ginger stir fry over rice.
