1/4 c Oil

1 Clove garlic

1 lb Boned pork

1/3 c Plum sauce

2 Stalks celery, diced

4 sl Ginger

1 ts Sherry

2 Carrots

2 ts Sugar

1 ts Salt

1/3 c Chinese pickled scallions

1/4 c Water

2 ts Cornstarch

2 tb Water

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.