2 tsp. cornstarch or arrowroot
1/3 c. soy sauce
2 tbsp. dry sherry
1 lb. boneless pork, cut in 3 x 1/2-inch strips
2 tbsp. vegetable oil
2 lg. carrots in 1/2-inch chunks
1/2 lb. green beans (about 2 c.) in 2-inch slices
8 oz. can bamboo shoots, drained
1 tbsp. dry mustard
1 tbsp. sesame seeds

Wok if available.

In medium bowl combine arrowroot, 2 tablespoons soy sauce, and sherry. Add pork and toss to coat. In wok heat 1 tablespoon oil. Add carrots; stir fry 2 minutes. Add green beans; stir fry 1 minute. Add bamboo shoots, stir fry 30 seconds or until hot. Remove with slotted spoon.

Heat remaining 1 tablespoon oil; add pork, cook 3 minutes or until done. Return vegetables; stir in mustard and remaining 2 tablespoons soy sauce. Stir fry 2 minutes. Sprinkle with sesame seeds before serving. Good with rice or oriental (soft) noodles. Yield 3-4 servings.