1 Pound mushrooms
2 Pound boneless pork
4 Tablespoon oil
2 Cup chopped celery
1 1/2 Teaspoon salt
1 10 3/4-ounce can condensed chicken broth, heated
1 7-ounce package snow peas
2 Tablespoon cornstarch
1/3 Cup cold water
2 Tablespoon sherry
2 1/2 Teaspoon soy sauce
1/2 Teaspoon sugar
1/2 Teaspoon ground ginger
1/8 Teaspoon black pepper


Clean and slice mushrooms and set aside. Cut pork into 1-inch-wide by 1/4-inch-thick slices. Heat 2 tablespoons oil in large skillet. Add pork and sauté until done. Remove from skillet. Heat remaining oil in same skillet. Add mushrooms, celery and 1/2 teaspoon salt and sauté for 2-3 minutes. Add broth and snow peas. Cover and cook 2 minutes longer. Blend cornstarch and remaining ingredients; stir into vegetable mix. Add meat and bring to a boil. Reduce heat and cook until thickened – about 4 minutes – stirring occasionally. Serve over rice.