Stir Fry Wild Rice, Snow Peas and Pork

1/2 lb. pork tenderloin, sliced 1/4 inch thick
2 tbsp canola oil
1 cup sliced celery
1 cup sliced green onion
1 cup sliced fresh mushrooms
1 can (8 oz.) water chestnuts, sliced
1/2 lb. snow peas or edible pea pods, fresh, or frozen, thawed
1 tbsp grated fresh ginger root
2 cups cooked wild rice
1 tbsp cornstarch
1 tbsp dry sherry
3 tbsp low sodium soy sauce
1/2 tsp salt
cashews, sunflower seeds or carrots, optional

Heat oil in heavy skillet; add pork and stir-fry over high heat for 2 minutes until meat is no longer pink. Add celery, green onion, mushrooms, water chestnuts, pea pods and ginger. Stir-fry for 5 minutes over high heat until vegetables are tender-crisp. Toss in the wild rice until evenly blended. Mix cornstarch with sherry, soy sauce and salt; add to juice in pan and cook about 1 minute until thickened. Toss mixture together to coat everything with the glaze. Garnish with cashews, sunflower seeds or carrots (cut-outs or shredded).

Recipe compliments of the Minnesota Cultivated Wild Rice Council