Stir-Fried Pork And Vegetables

• 1/4 c. soy sauce
• 1 Tbsp. dry sherry
• 2 1/2 tsp. cornstarch
• 1 1/4 tsp. sugar
• 1/2 tsp. minced fresh ginger
• 2 pork tenderloins, thinly sliced (each about 3/4 lb.)
• salad oil
• 1/2 bunch broccoli, cut into bite-size pieces
• 1/2 lb. mushrooms, sliced
• 1/4 tsp. salt
• 2 Tbsp. water

1. In medium bowl, mix well first 5 ingredients; add pork and toss lightly to coat.
2. In 5-quart Dutch oven or 12-inch skillet over high heat in 1/4 cup hot oil, cook broccoli, mushrooms and salt, stirring quickly (like stir-fry) until broccoli is tender-crisp.
3. Place vegetables and liquid on heated platter; keep warm.
4. In same Dutch oven over high heat, heat 6 more tablespoons oil until very hot.
5. Add meat mixture and stir-fry until meat loses pink color, about 2 minutes.
6. Return vegetables to Dutch oven; stir-fry until heated through.
7. Serve immediately.

soy sauce, sherry, cornstarch, sugar, fresh ginger, pork tenderloins, salad oil, broccoli, mushrooms, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006338 (may not work)