Recipe - Stir-Fried Pork Tenderloin With Vegetables

Three fourths pound Pork tenderloin
3 tablespoon Soy sauce
1 tablespoon Sherry,dry
2 One half teaspoon Cornstarch
1 One fourth teaspoon Sugar
One fourth teaspoon Gingerroot,minced fresh
Salad oil
One half Broccoli bunch
One half pound Mushrooms, cut or sliced up
1 Carrot,thinly cut or sliced up
One fourth teaspoon Salt
2 tablespoon Water

1. With knife held in slanting position, almost parallel to the cutting
surface, cut tenderloin crosswise into 1/8"thick slices. In mediumsized
bowl, mix pork with next 5 ingredients.
2. In 12" skillet or wok over high heat, in tablespoons hot salad oil, cook
broccoli, mushrooms, carrot, and salt, stirring quickly and frequently
(stir frying) until vegetables are coated with oil. Add water and stir fry
until vegetables are tendercrisp; spoon onto warm platter.
3. In same skillet over high heat, in 2 more tablespoons hot salad oil,
cook pork mixture until pork loses its pink color, about 23 minutes,
stirring quickly and frequently. Return vegetables to skillet with pork;
heat through.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip