1/4 c. soy sauce
1 tbsp. dry sherry
2-1/2 tsp. cornstarch
1-1/4 tsp. sugar
1/2 tsp. minced fresh ginger
2 pork tenderloins, thinly sliced (ea. about 3/4 lb.)
Salad oil
1 lb. asparagus or 1/2 bunch broccoli, cut into bite-size pieces
1/2 lb. mushrooms, sliced
1/4 tsp. salt
2 tbsp. water

In medium bowl, mix well first 5 ingredients; add pork and toss lightly to coat. In a 5-quart Dutch oven or 12-inch skillet over high heat, in 1/4 cup hot oil, cook asparagus, mushrooms and salt, stirring quickly and frequently (stir- frying) until vegetables are coated; add water and stir-fry until asparagus is tender-crisp. Place vegetables and liquid on heated platter; keep warm. In same Dutch oven over high heat, heat 6 more tablespoons oil until very hot; add meat mixture and serve.