Pork Amandine

Total time: 30 minutes
    Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and some fresh ginger to my version and serve it over brown rice.

 Ingredients:

• 10oz (300gr) pork tenderloin or boneless chops
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp minced ginger, minced
• 3 ribs celery, sliced  about 1 1/2 cups
• 4oz (120gr) mushrooms, trimmed, sliced
• 1/2 green pepper
• 1 medium carrot
• 1/2 cup almonds  whole, sliced or slivered
• 1 tbs olive oil
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp soy sauce
• 1 tbs sherry (optional)
• 1 tbs cornstarch (Maizena, corn flour) dissolved in
• 1 tbs soy sauce plus 1 tbs water
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Brown Rice:
• Cook rice according to package instructions.
• Pork:
• Julienne the pepper and carrot (techniques). 
• Cut the pork into large bite-size pieces.
• Heat olive oil in large nonstick skillet over medium-high heat.  
• Add onion to skillet and stir-fry for 2 minutes. 
• Add garlic, ginger and stir-fry another 2 minutes. 
• Remove onions/garlic from pan and set aside.  
• Add pork and stir-fry 3 - 5 minutes, until nicely browned. 
• Remove and put with onions. 
• Add carrots, mushrooms, peppers to skillet and stir-fry 5 minutes. 
• Return pork, onions, garlic and ginger to pan. 
• Add chicken stock, sherry, soy sauce and bring to a boil.  Cover, reduce heat and simmer for 5 minutes. 
• Remove cover, add cornstarch mixture and stir until thickened. 
• Stir in almonds and serve over rice.  
• Add more soy sauce if desired, according to taste.