Category: Pork

1/2 lb Chinese roast pork

1/2 lb Fresh mushrooms (or sliced

Canned mushrooms)

2 Thin slices ginger root

2 Scallions

1/2 cup Chicken broth

2 tsp Cornstarch

1/2 tsp Sugar

1/8 tsp White pepper

1 tsp Soy sauce

1 tsp Sherry

1/2 tsp Salt

1 tbsp Oil

PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.

COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.