Chinese Spring Celery and Pork

I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!!

• Ready In: 2 hrs 15 mins
• Serves: 2

Ingredients

• 100  g  pork loin, julienned
• 1  tablespoon  shao sing wine or 1  tablespoon sherry wine, mixed with
• 1  tablespoon cornflour
• 1  pinch salt
• 1  tablespoon  peanut oil or 1  tablespoon  vegetable oil
• 3 -4  thin slices ginger
• 1  tablespoon soy sauce
• 1⁄4 teaspoon five-spice powder
• 1  sheet  bean curd, julienned (available at Asian grocers)
• 1  bunch Chinese celery or 4  stalks celery, 2.5 cm slices
• 1⁄2 tablespoon white sugar
• 1⁄2 red capsicum, julienned for garnish

Directions

1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
2. Heat a wok and fry the ginger in oil until golden brown.
3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
4. Remove and set aside.
5. In the same wok, stir-fry the celey with the sugar.
6. Briefly add pork mixture to warm through.
7. Serve immediately, garnished with the capsicum.