Cook wild rice. Heat oil in heavy skillet, add sliced pork and stir-fry over high heat for 2 minutes until meat is no longer pink.
Add celery, green onion, mushrooms, water chestnuts, pea pods and ginger. Stir-fry for 5 minutes over high heat until vegetables are tender-crisp; add wild rice. Mix cornstarch with sherry, soy sauce and salt; add to pan and cook until thickened.
Toss together to coat with glaze.