3/4 pound pork tenderloin
3 tablespoons soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons cornstarch
1 1/4 teaspoons sugar
1/4 teaspoon minced fresh gingerroot
salad oil
1/2 bunch broccoli
1/2 pound sliced mushrooms
1 carrot, thinly sliced
1/4 teaspoon salt
2 tablespoons water
Servings: 3
1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8"-thick slices. In medium-sized 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 tender-crisp; 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 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
3 tablespoons soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons cornstarch
1 1/4 teaspoons sugar
1/4 teaspoon minced fresh gingerroot
salad oil
1/2 bunch broccoli
1/2 pound sliced mushrooms
1 carrot, thinly sliced
1/4 teaspoon salt
2 tablespoons water
Servings: 3
1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8"-thick slices. In medium-sized 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 tender-crisp; 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 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
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