2 1/2 tsp. cornstarch
1/4 c. sugar
1 tbsp. cooking sherry
1 1/4 tsp. sugar
1/2 tsp. minced fresh ginger
2 pork tenderloins, cut in thin strips
Oil
1/2 or 1 bunch broccoli
1 can bamboo shoots
1 can water chestnuts
Salt (optional)
2 tbsp. water

May want to double recipe if serving 4 or more.

In bowl, combine cornstarch with soy sauce, sherry, sugar, and ginger. Add pork strips and toss lightly until coated. Let soak for 20 to 30 minutes. In a wok or heavy pan, heat 1/4 cup oil on medium heat. Add broccoli, bamboo shoots, and water chestnuts; stir fry until crisp. Stir in remaining ingredients. Cook until vegetables are well coated, then remove from wok or pan and serve over white rice. Enjoy!