1 lb. boneless pork loin, thinly sliced
1 tbsp. cornstarch
2 tbsp. dry sherry
2 tbsp. soy sauce
1/4 c. peanut oil
2 tbsp. sliced scallions
1 clove garlic, crushed
3 carrots, sliced and blanched
1 green pepper, cut into 2 inch strips
1/2 c. chicken broth
1 tbsp. firmly packed dark brown sugar
1/2 c. unsalted cocktail peanuts

Toss pork slices with a mixture of cornstarch, sherry and soy sauce. Refrigerate at least 1 hour.

Heat peanut oil in a large skillet or wok over high heat. Add scallions and garlic; stir-fry 1 minute. Add pork mixture and stir- fry until meat loses its pink color. Mix in carrots and green pepper; cook and stir 1 minute.

Combine remaining marinade with brown sugar; add to skillet mixture stirring until sauce thickens. Stir in unsalted cocktail peanuts and serve. Garnish with scallions if desired. Makes 4 servings.