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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)