Ingredients for 4 servings:
1. 1 1/2 lbs lean pork, thinly sliced
2. 3 garlic cloves, chopped
3. 1/4 cup cornstarch
4. 2 teaspoons sugar
5. 5 tablespoons soy sauce (divided, more is desired)
6. 2 tablespoons vegetable oil
7. 2 tablespoons shortening
8. 1 3/4 cups water, divided
9. 2 stalks celery, diced
10. 1 large onion, chopped
11. 1 tablespoon molasses (do NOT omit)
12. 1 (8 ounce) can sliced water chestnuts
13. 1 lb bean sprouts (or more)
14. 1 (4 ounce) can mushrooms, drained
15. salt and pepper
16. 1 bunch green onion
17. blanched almond, lightly toasted

Directions:
1. Cut meat into thin strips.
2. Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
3. Pour over pork strips; toss well to coat, marinade in mixture for 20 minutes.
4. In a wok or large saute pan heat 2 tablespoons shortening; brown the meat lightly on all sides in hot shortening (after browning the pork you may add in chopped garlic and saute for 2 minutes if desired).
5. Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
6. Add in the celery and onions; simmer for 15 minutes more.
7. In a small bowl, blend in remaining cornstarch with 1/4 cup water; stir into meat mixture.
8. Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
9. Season with salt and pepper.
10. Garnish with chopped green onions and toasted almonds.