Quick Pork, Mushroom & Carrot Stir-Fry

• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. Chinese Shao Hsing rice cooking wine
• 1 lb. (450 g) pork tenderloin, trimmed, thinly sliced Safeway 1 lb For $3.99 thru 02/09
• 2 tsp. corn starch
• 1 Tbsp. oil, divided
• 1/2 lb. (225 g) king oyster mushrooms, cut lengthwise in half, then crosswise into 1/4-inch-thick diagonal slices
• 1 carrot, cut lengthwise in half, then crosswise into 1/4-inch-thick diagonal slices Target 2 lb For $3.00 thru 02/06
• 2 Tbsp. water
• 1/4 cup Kraft Classic Herb Dressing
• 2 green onions, cut diagonally into thin slices

1. Add soy sauce and cooking wine to meat in large bowl; mix lightly.
2. Add corn starch; toss to evenly coat.
3. Let stand 10 min.
4. Heat 1-1/2 tsp.
5. oil in wok on medium-high heat.
6. Add meat; stir-fry 2 min.
7. or until no longer pink.
8. Transfer to plate; cover to keep warm.
9. Heat remaining oil in wok.
10. Add mushrooms and carrots; stir-fry 2 min.
11. Add water; cook 3 min.
12. or until carrots are crisp-tender, stirring frequently.
13. Return meat to wok; stir-fry 1 min.
14. or until done.
15. Stir in dressing.
16. Spoon onto plate; sprinkle with onions.

soy sauce, hsing rice cooking wine, pork tenderloin, corn starch, oil, king oyster mushrooms, carrot, water, dressing, green onions

Taken from www.kraftrecipes.com/recipes/quick-pork-mushroom-carrot-stir-fry-150118.aspx (may not work)