4 tbsp. olive or corn oil
5 oz. sweet vermouth
3-5 oz. water
1 1/2 lb. pork cutlets, 1/2 inch thick, cut into 1 1/2 x 3/4 inch strips (use the butt cut of the pork)
1/2 tsp. garlic powder
1 1/2 tsp. parsley
1 tsp. salt
1/2 tsp. ground black pepper
12 oz. mushrooms, sliced

Use 12 inch skillet, large enough for all ingredients. No cover needed, now. Place in oil, 3 ounces vermouth, 3 ounces water and meat. Add the garlic, parsley, salt, and pepper. Heat on medium-high heat and cook for 10 minutes, stirring often. Add 2 ounces vermouth and slower heat to medium. Cook for 15 minutes, stirring often. Add the mushrooms and mix well. Cover the pan and cook for 3 minutes, remove the cover, lower heat to low and cook an additional 2 minutes, stirring often. Remove and serve over rice. Makes 4-6 servings.