Yesterday I had some leftover pork so I picked up a red pepper, some bean sprouts and mushrooms. I thinly sliced 200 to 300 grams of cooked pork (about half a pound), put the slices in a plastic bag with a tablespoon of flour and shake to coat. Wash the beans sprouts and let them drain while you finely dice half an onion. The other half cut into larger chunks up to 1 inch square. Chop a stick of celery into 3/4 inch slices cut on the bias. Chop the red pepper into smaller 1/2 inch pieces and slice up the mushrooms.
Put rice on to cook and put a 12" frying pan (or your biggest) with 2 or 3 tablespoons of oil and turn the heat to a bit less than medium high, add a few drops of sesame oil if you have it. Add the diced onions and fry till golden, keep tossing so they don't burn. When the diced onion is golden add more oil if necessary and add the pork. Brown the pork on both sides.
Pour an ounce or two of chicken stock into the pan and stir it around. You want the flour on the pork to mix with the stock to make a little sauce so add more stock till you get there. Then add the rest of the onions, the celery, red pepper, mushrooms and bean sprouts. Add a tablespoon of soy sauce or more to taste. When the vegetables are almost cooked add a tablespoon of molasses and mix it in. When the vegetables are done plate the rice and the stir fry over or beside the rice. Enjoy.