1 lb. lean pork
1 tbsp. sherry
4 oz. fresh mushrooms
1/4 c. stock or water
1 tbsp. soy sauce
2 tbsp. oil
1 tsp. cornstarch

Cut the pork into paper thin slices, add the soy sauce and sherry. Toss well, heat the oil and fry the meat over fierce heat. Stir for 2 minutes. Remove the pork from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat back to the pan and mix well. Mix the cornstarch to a smooth paste with the stock or water, add to the pan and heat gently. Stir until slightly thickened.