1 1/2 lbs. boneless pork, thinly sliced (beef or chicken can be substituted for pork)
2-3 c. vegetables, thinly sliced
1-2 c. sliced mushrooms
3 tbsp. + 1 tsp. cornstarch
5 tsp. sugar
10 tbsp. soy sauce
1 1/4 c. water
1/2 tsp. salt (opt.)
1/8 tsp. pepper
Garlic powder (not garlic salt)
Ground ginger
Cooking oil
Cooked rice

Proportion of vegetables and mushrooms may be varied according to taste.

Use any combination of these or other vegetables: celery, bell peppers, green onions, broccoli, water chestnuts.

In small bowl mix cornstarch, sugar, salt and pepper. Blend in soy sauce and water; set aside.

Preheat wok over high heat. Add cooking oil. Stir-fry vegetables 1 to 3 minutes until tender but still crisp. Sprinkle garlic powder and ginger into vegetables while cooking. Remove vegetables from wok. Add more oil if needed and stir-fry mushrooms, about 1 minute. Remove mushrooms from wok. Add oil if needed and stir-fry half the meat 3 to 6 minutes until browned. Remove from wok and repeat with remaining meat. Return all meat to wok. Stir soy sauce mixture and stir into meat. Cook and stir until mixture is thickened and bubbly. Stir in mushrooms and vegetables. Cover and cook 1 minute. Serve over rice.