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.