Here's a great recipe to use with the diced pork sirloin on SHARE's June order form!

Ingredients

1-1/2 lbs diced pork
1/4 cup cornstarch
2 teaspoons sugar
5 tablespoons soy sauce
3 tablespoons oil
2 tablespoons shortening
2 cups water
1-1/2 cups sliced celery
1 cup onions, chopped or sliced
1 tablespoon brown sugar
1 (8-ounce) can sliced water chestnuts
1 lb (or 15-ounce can) bean sprouts
1 (4-ounce) can mushrooms, drained
salt and pepper
1 bunch green onions (optional)
toasted whole blanched almonds

Preparation
Combine 2 tablespoons of cornstarch with the sugar. Blend in 1 tablespoon of soy sauce and 2 tablespoons of oil; mix to blend. Pour mixture over pork. Toss well to coat and marinate meat in this mixture for 10 minutes. In a wok or large sauté pan, brown the meat lightly on all sides in hot shortening. Add the remaining 4 tablespoons of soy sauce and 1-1/2 cups water. Simmer covered on low heat for 45 minutes. Add in the celery and onions and simmer for 15 minutes more. In a small bowl, blend in the remaining cornstarch with 1/2 cup water and stir into meat mixture. Add brown sugar, water chestnuts, bean sprouts and mushrooms; heat thoroughly. Season with salt and pepper. Garnish with chopped green onions and toasted almonds. Makes 4-6 servings.