Method Fry garlic and ginger in hot oil for 1 minute. Add pork strips and fry quickly until nicely browned. Season with salt and pepper. Add celery, red pepper and walnuts. Fry for a further two minutes. Remove from pan, keep hot. Fry onion until transparent in hot oil. Add combined pineapple liquid, water and stock cubes, soy sauce and sherry. Mix in the cornflour blended with a little cold water, stir until thickened. Add pineapple pieces, pork, celery, red pepper and walnuts. Heat through and cook gently for about 10 minutes. Serve with white fluffy rice.