Celery pork stir-fry

Stir-frying meat and vegetables is one of my favorite dishes, in which one gets tender meat and crispy vegetables all at once, and in decent proportions. The vegetables taste great when cooked in the juice of the meat. Here is one simple dish of pork and mixed vegetables - mushroom, onion, and celery. Of these three vegetables, onion and mushroom take longer cooking time to bring forth their aromas. Once cooked, these two vegetables also tend to be a flavor absorber. Celery needs to be cooked only very briefly (a minute or so). I do not season the dish or the vegetables. Instead, the seasoning is primary in the meat. The vegetables take on the flavor through being cooked in the juice of the meat.


Recipe: Celery pork stir fry (for 3-4)


Ingredients:
- 3 stalks of celery, cut diagonally to 1/4" strips
- 4 mushrooms sliced to 1/4" thick pieces
- 1/2 medium purple onion, sliced to 1/" strips
- 4-5 oz pork loin chop, trimmed of all fat, cut to 1/4" thick strips
- 1 tablespoon (TB) sesame oil
- 1/2 teaspoon (tp) sugar
- 1/4 tp salt
- 1 tp light soy sauce
- 1 tp dark soy sauce
- 1 TB cooking white wine
- dash of pepper
- 2 tp cornstarch
- 2 TB oil
- about 3 TB water


Procedure:
1. Marinate pork in sesame oil, sugar, salt, light and dark soy sauces, cooking wine and pepper for 30 minutes. Then mix in 2 tp cornstarch and 1 tp water. Make sure that the cornstarch is uniformly coated on all the surfaces of the meat. Let sit for 5 minutes. 
2. Heat 2 TB oil in a non-stick pan on medium to med-high heat. Add meat to pan and spread evenly on the pan surface. Let sizzle on med-high heat for about minute or less, until the edges of each piece of meat is cooked. Stir to cook the other sides. When all the surfaces of the meat have changed to a darker color, it's almost cooked. Take the meat out of the pan. Save the juice and oil in pan. Add onion and mushroom to fry in the oil and juice of the meat. If the pan starts to dry out, add 1 TB of water at a time to the pan. Whenever water is added, the pan should be hot enough that steam comes out and the vegetables sizzle and gets cooked. When the onion and mushroom are almost cooked, add celery and pork into the pan and mix well. Let sizzle for about 1 minute. Serve hot.