Pork and celery

Instructions

1. Slice the pork into long thin strips around 1-cm thick, then cut into 3-cm pieces. Combine the pork in a bowl with the marinade ingredients.
2. Heat a wok over high heat until very hot, then add the oil. Add the pork to the wok and spread it into a single layer. Let it sit in the wok without stirring for around 2 minutes or until one side of the pork is browned, then toss the wok and cook for another 1-2 minutes or until the pork is just barely cooked through. Remove the pork from the wok and set aside
3. Return the wok to the heat and add a little extra oil if necessary. Add the ginger, then the onion and garlic and toss for about 1 minute or until fragrant. Add the celery and toss for another 2 minutes or until the celery is just cooked. Return the pork to the wok with any resting juices, then add the oyster sauce, Shaoxing wine and stock or water. Toss to combine, then add a little of the cornflour mixture, tossing until dish thickens. Add a little more of the cornflour mixture if the sauce looks too thin. It should be thick enough to coat the meat and vegetables in the wok. Transfer to a plate and serve.