Preparation:
Combine pork, sherry, soy sauce, cornstarch, sugar, and ground ginger; mix well and set aside.
Heat 2 teaspoons oil in a 12-inch skillet or wok over medium heat. Add eggs and scramble until very dry; break into small pieces. Remove from pan and set aside.
Assemble and attach rotor slicer/shredder using thin slicer cone. (no 4) Turn speed to 4 and slice cabbage and celery.
Heat remaining oil in pan and add pork to mixture. Stir-fry until pork is thoroughly cooked. Add cabbage and celery to pan and stirfry 2 minutes. Add eggs, scallions, and sesame seeds. Stir fry 1 minute. Serve immediately. |
