3/4 lb Pork tenderloin

3 T Soy sauce

1 T Sherry,dry

2 1/2 t Cornstarch

1 1/4 t Sugar

1/4 t Gingerroot,minced fresh

Salad oil 1/2 Broccoli bunch

1/2 lb Mushrooms,sliced

1 Carrot,thinly sliced

1/4 t Salt

2 T Water

1. With knife held in slanting position, almost parallel to the cutting

surface, cut tenderloin crosswise into 1/8"-thick slices. In medium-sized bowl, mix pork with next 5 ingredients. 2. In 12" skillet or wok over high heat, in tablespoons hot salad oil, cook

broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter. 3. In same skillet over high heat, in 2 more tablespoons hot salad oil,

cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.