Updated Nov 28, 2019Chatelaine
1. Whisk chili-garlic sauce with soy sauce, vinegar, honey and cornstarch in a small bowl.
2. Heat a large non-stick frying pan over high. Add oil, then pork and mushrooms. Cook, stirring often, until meat starts to brown, 7 to 9 min.
3. Stir in celery and cook until bright green, about 2 min. Stir in green onions, chili-garlic mixture and 3/4 cup water. Cook until sauce is thickened, about 1 min. Serve over rice or rice noodles.