1 1/2 pounds lean, boneless pork
2 tablespoons salad oil
2 cups sliced celery
1/2 cup sliced scallions
2 large cloves garlic, minced
1/3 cup soy sauce
1/2 teaspoon ppowdered ginger
1 (8 ounce) can water chestnuts, drained and sliced
1 (30 ounce) can apricot halves, drained
Slice pork into thin strips. Heat oil in wok; gradually add celery, scallions and garlic. Stir fry over high heat, about 5 minutes, until tender but crisp; remove vegetables and set aside. Add pork to seasoned oil and stir fry over high heat until lightly browned, about 10 minutes; mix in soy sauce and ginger. Reduce heat to medium; return vegetables to wok with water chestnuts; heat until hot, stirring constantly. Gently mix in apricots. Remove wok from heat immediately after mixing in apricots to prevent them from getting too soft. Season to taste with salt and pepper. Serve with rice.
Makes 6 servings.