Ingredients

1 pork tenderloin (about3/4 pound.)
3 Tbsp. soy sauce
1 Tbsp. cooking or dry sherry
2 1/2 tsp. cornstarch
1 1/4 tsp. sugar
1/2 tsp. minced, peeled ginger root or 1/8 tsp. ground ginger
salad oil
1/2 bunch broccoli, cut into bite-size pieces
1/2 pound. sliced mushrooms
1 carrot, thinly sliced
3 to 4 green onions, sliced
1/4 tsp. salt
2 Tbsp. water

Cooking Instructions

About 30 minutes before serving: Cut pork crosswise into 1/8-inch slices. In medium bowl, mix pork with soy sauce, sherry, cornstarch, sugar and ginger. In skillet or wok over high heat in 3 Tbls. oil, cook vegetables and salt, stir-frying until vegetables are coated with oil. Add water and stir-fry until vegetables are tender-crisp. Spoon vegetables onto warm platter; keep warm. In 2 Tbls. oil over high heat, cook pork mixture until pork loses its pink color, about 3 minutes, stirring quickly and constantly. Return vegetables to wok and stir-fry until heated through. Serve over rice.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)