1 pork tenderloin (3/4 lb.)
3 tbsp. soy sauce
1 tbsp. dry cooking sherry
2 1/4 tsp. cornstarch
1/4 tsp. minced fresh ginger
Peanut oil
1/2 bunch broccoli, cut into bite sized pieces
1/2 lb. mushrooms, sliced
1 carrot, thinly sliced
1/4 tsp. salt
2 tbsp. water

About 30 minutes prior to serving, cut pork into 1/8 inch thick slices. In bowl, mix with next 4 ingredients. In skillet or wok, over high heat, cook vegetables and salt in 3 tablespoons hot oil, stirring quickly until vegetables are coated with oil. Add water and stir-fry until tender-crisp. Keep warm on platter. In same wok, in 2 more tablespoons oil, cook pork mixture until pork loses it pink color, 2-3 minutes, stirring quickly. Return vegetables and stir fry until heated through. Makes 3 servings. Serve with rice.