Stir-Fried

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

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

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.