3 tbsp. sherry
1 1/2 c. to 2 c. thin strips cooked pork
2 tbsp. catsup
2 tbsp. soy sauce
1 tsp. brown sugar
2 tsp. cornstarch, dissolved in 2 tbsp. water
1 c. chicken broth
2 tbsp. oil
1 whole med. onions, peeled, chopped
1 whole (1 lb.) can Chinese vegetables, well drained
1 c. shredded lettuce, packed down
2 to 3 c. cooked rice
Chinese fried noodles, if desired

Sprinkle sherry over pork strips. Let stand about 30 minutes. In a saucepan, stir catsup, soy sauce, brown sugar and dissolved cornstarch in broth. Stir over low heat until sauce is smooth. Set aside. Heat oil in wok. Add onion and stir fry about 1 minute. Drain sherry from pork into sauce. Add pork to wok. Stir fry about 30 seconds. Add Chinese vegetables. Stir until heated. Stir in sauce, top with shredded lettuce. Cover and steam for 30 seconds. Stir to blend. Serve over hot cooked rice. If desired, sprinkle each serving with Chinese fried noodles. Makes 4 to 6 servings.