1/4 c. soy sauce
1 tbsp. dry sherry or dry white wine
2 1/2 tsp. cornstarch
1 1/4 tsp. sugar
1/2 tsp. minced fresh ginger
2 pork tenderloins, thinly sliced
Peanut oil or salad oil
1 lb. asparagus or 1/2 bunch broccoli cut in bite-size pieces
1/2 lb. sliced mushrooms
1/4 tsp. salt
2 tbsp. water

1. In medium bowl, mix first 5 ingredients well; add pork and toss lightly to coat.

2. In wok or large skillet, over high heat, in 1/4 cup hot oil, cook asparagus, mushrooms and salt, stirring quickly and frequently until vegetables are coated; add water and stir fry until asparagus is tender crisp. Remove vegetables and liquid to heated platter, keep warm.

3. Over high heat, in the same pan, heat 6 more tablespoons oil until very hot; add meat mixture and stir fry until meat loses it's pink color, about 2 minutes. Return vegetables to pan, stir fry until heated through. Serve immediately.