Ingredients
2 Tablespoons sherry
2 Tablespoons soy sauce
1 teaspoon corn starch
1/8 teaspoon ginger
1 pork tenderloin (about 1 pound)
3 green onions
3 large carrots
1 yellow squash
1/2 pound mushrooms
1/4 pound pea pods
2 Tablespoons oil
White or brown rice
Instructions
In medium bowl, combine sherry, soy sauce, cornstarch and ginger.
Cut pork crosswise until thin diagonal slices. Cut green onions into thin short pieces. Add pork and green onions to soy sauce mixture.
Peel carrots and cut into thin diagonal pieces or match-stick thin pieces. Cut yellow squash into thin slices or match-stick pieces. Slice mushrooms.
In wok or skillet, add 1 Tablespoon oil. When skillet it hot, add pork and green onion. Cook, tossing, until it is done. Transfer to dish and set aside. Add remaining oil to wok. Add carrots and yellow squash. Stir fry until lightly browned. Add mushrooms and pea pods. Continue to stir fry for several minutes. Add 2 Tablespoons water. Cover and cook vegetables until crisp tender. Return pork to wok and mix with vegetables.
Serve over rice.