Stir-Fried Pork Tenderloin with Vegetables

Yields:	3 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

3/4	pound	pork tenderloin
3	tablespoons	soy sauce
1	tablespoon	sherry	dry
2 1/2	teaspoons	cornstarch
1 1/4	teaspoons	sugar
1/4	teaspoon	ginger root	minced fresh
1x	Salad	vegetable oil
1/2	bunch	broccoli florets
1/2	pound	mushrooms	sliced
1	each	carrot	thinly sliced
1/4	teaspoon	salt
2	tablespoons	water

Directions

1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8 inch thick slices.

In medium-sized bowl, mix pork with next 5 ingredients.

2. In 12 inches 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.