Wild Pork Tenderloin Stir Fry

1/2 lb pork tenderloin, sliced in thin strips
3 tbsp canola oil
1 cup sliced celery
1 cup sliced green onions
1 cup sliced fresh mushrooms
1/2 cup thinly sliced carrots
1 can (8 oz) sliced water chestnuts, drained
1/2 lb snow peas
1 tbsp grated fresh ginger root
1 tbsp each: cornstarch and dry sherry
3 tbsp soy sauce
1/2 tsp salt
2 cups cooked wild rice
1/2 cup cashews or sunflower seeds, garnish

In heavy skillet; stir-fry pork in oil over high heat 2 minutes until meat is no longer pink. Add celery, onion, mushrooms, carrots, water chestnuts, pea pods and ginger. Stir-fry 5 minutes until vegetables are tender-crisp. In small bowl, mix cornstarch, sherry, soy sauce and salt; pour over stir-fry. Cook 1 minute, until thickened. Add wild rice; toss well. Garnish with cashews or sunflower seeds.

Recipe compliments of the Minnesota Cultivated Wild Rice Council