Serves: 3. time: about 30 minutes before serving.

3/4 lb. pork tenderloin
3 tbsp. soy sauce
1 tbsp. dry sherry
2 1/2 tsp. cornstarch
1 1/4 tsp. sugar
1/4 tsp. minced fresh gingerroot
Salad oil
1/2 bunch broccoli
1/2 lb. mushrooms, sliced
1 carrot, thinly sliced
1/4 tsp. salt
2 tbsp. water

Preparation: Cut broccoli into bite-size pieces.

1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8-inch-thick slices. In medium-sized bowl, mix pork with next 5 ingredients.

2. In 12-inch skillet or wok over high heat, in 3 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 to 3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.

440 calories per serving. A good source of vitamin C, vitamin A, thiamine, riboflavin, niacin, calcium, iron.