1In small glass or plastic bowl, toss pork, 1 teaspoon cornstarch, the soy sauce and white pepper. Cover; refrigerate 20 minutes to marinate.
2In small bowl, mix 1 teaspoon cornstarch and the sherry; set aside.
3Heat 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add oil; rotate skillet to coat. Add pork and garlic; cook about 3 minutes, stirring frequently, until pork is no longer pink.
4Stir in onion, bell pepper and celery. Cook 2 minutes, stirring frequently. Stir in broth; heat to boiling. Stir in cornstarch mixture. Cook and stir about 10 seconds or until thickened. Stir in nuts.