Pork Stir-Fry - cooking recipe

Ingredients

2 Tbsp. oyster sauce
1 Tbsp. soy sauce
2 tsp. cooking wine
1 tsp. sugar
1/4 tsp. red pepper flakes
2 tsp. cornstarch
1 lb. pork tenderloin, cut in thin strips
1/2 c. chicken stock
4 tsp. minced garlic
1 c. thinly sliced onions
3/4 c. thinly sliced red bell peppers
3/4 c. thinly sliced celery
6 oz. sliced mushrooms
4 oz. bean sprouts
1 (5 oz.) can water chestnuts, drained and thinly sliced
1/2 tsp. Chinese hot chili paste (optional)
cooked rice
4 (12 oz.) cans cherry cola (flat)
2 c. cherry jam or preserves
2/3 c. Dijon mustard with horseradish
3 Tbsp. soy sauce
2 Tbsp. malt vinegar or apple cider vinegar
1 Tbsp. hot pepper sauce
7 1/4 to 7 1/2 lb. well-trimmed pork spareribs

Preparation

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes.
Stir in next 5 ingredients.
Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl.
(Can be made 1 week ahead.
Cover; chill.
Bring to room temperature before using.)