Stir-Fried Pork And Vegetables - cooking recipe

Ingredients

1/4 c. soy sauce
1 Tbsp. dry sherry
2 1/2 tsp. cornstarch
1 1/4 tsp. sugar
1/2 tsp. minced fresh ginger
2 pork tenderloins, thinly sliced (each about 3/4 lb.)
salad oil
1/2 bunch broccoli, cut into bite-size pieces
1/2 lb. mushrooms, sliced
1/4 tsp. salt
2 Tbsp. water

Preparation

In medium bowl, mix well first 5 ingredients; add pork and toss lightly to coat.
In 5-quart Dutch oven or 12-inch skillet over high heat in 1/4 cup hot oil, cook broccoli, mushrooms and salt, stirring quickly (like stir-fry) until broccoli is tender-crisp.
Place vegetables and liquid on heated platter; keep warm.
In same Dutch oven over high heat, heat 6 more tablespoons oil until very hot.
Add meat mixture and stir-fry until meat loses pink color, about 2 minutes.
Return vegetables to Dutch oven; stir-fry until heated through.
Serve immediately.