1/3 lb lean ground pork

2 tablespoons peanut oil

1 cup broccoli buds

1 cup Chinese cabbage, shredded

4 ounces (1/2 cup) fresh mushrooms, sliced

3 green onions (with tops), chopped

2-4 drops sesame oil

1 large garlic clove, thinly sliced

1 teaspoon black bean paste

1 tablespoon Wholesome Sweeteners Organic Turbinado Sugar

1/4 teaspoon ground ginger

2 tablespoons soy sauce

2 tablespoons dry sherry wine

2 heaping teaspoons cornstarch

2/3 cup cold water

1/2 cup sliced or crushed almonds

In a medium bowl, place pork, sesame oil, garlic and black bean paste.  Mix and allow to rest 15 minutes.

Meanwhile, preheat wok over medium high heat.

Add peanut oil to wok; when oil is hot but not smoking, add and break up pork mixture.

Stir-fry until pork is no longer pink.  In same bowl, mix sugar, ginger, soy sauce, sherry, cornstarch and cold water.  Set aside.

Add broccoli, cabbage, mushrooms and onions to pork in wok.  Stir-fry 5 minutes, or until broccoli is crisp-tender.

Pour soy sauce mixture over vegetables in wok; stir-fry until liquid coats vegetables (about 1 minute).

Place pork and vegetables in a bowl; sprinkle top with almonds.

Serve with hot rice.

Serves two to three.