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Stir-fried pork
1 lb. pork tenderloin
1/8 cup dry sherry '1
1/4 cup water
1 Tbsp. ketchup
1 tsp. instant beef bouillon granules 1
1/4 tsp. ground ginger
Dash garlic powder
1 Tbsp. cornstarch
3 tsps. vegetable oil 11
3 cups sliced mushrooms
1 medium carrot, cut into thin diagonal slices
3/4 cup Chinese pea pods '!
Partially freeze pork; cut into t/4in. thick slices. Stir together 8herty,; water, ketchup, bouillon granules, ginger and garlic powder. Add meat and stir to coat. Let stand 15 minutes. Drain pork, reserving marinade. Add water to marinade''to make 3/4 cup liquid. Combine marinade and cornstarch; set aside. H
Add 1 tsp. oil in large skillet-or wok; heat over high heat. Add mushrooms, carrot and pea pods; stir-fry 3 to 4 minutes or just until crisp-tender. Remove vegetables and .set aside. Add remaining oil to pan And heat. Add half the pork and stir-fry 3 to 4 minutes or until no longer pink. Remove pork and set aside. Stir-fry remining pork 3 to 4 minutes or until no longer pink. Return all pork to pan.
Stir marinade mixture and add to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Return vegetables to pan and heat through. This dish is especially good when served over shredded lettuce or Chinese cabbage. Makes 4 servings.
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