1. Slice pork thin against the grain. Slice vegetables. Cut scallion in
1/2-inch sections. Crush garlic and shred ginger root.

2. Heat oil. Add vegetables and stir-fry to soften slightly; then remove
from pan.

3. Heat remaining oil. Add salt, then scallion, garlic and ginger root
and brown lightly. Add pork and stir-fry until it begins to brown (about 3
minutes). Sprinkle with sherry; stir-fry 1/2 minute more.

4. Return vegetables. Add stock and soy sauce and simmer, covered, until
done. Meanwhile blend cornstarch, cold water and remaining soy sauce to a
paste. Then stir in to thicken and serve at once.

NOTE: See recipe "Stir-fry Vegetable Combos" for suggested vegetable
combinations.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,