Pork slices with celery

Ingredients:
3-4 cloves chopped garlic
2-3 sticks celery
1 handful of pork
Black fungus (wan yee NOT mok yee) sliced into bite sized
White fungus (suet yee) sliced into bite sized

Fry the garlic a little. Add the celery and some water to soften the celery (since I cook for kids). Throw in the pork, black and white fungus.

Add salt to taste.

Note: Mok yee is harder and is usually only used when cooking stew pork. Mok yee has been known to reduce cholesterol and during confinement to this out the blood. Wan yue is softer and used when cooking vegetables.