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CATEGORY CUISINE TAG YIELD
Meats Main dishes 3 Servings

INGREDIENTS

3/4 lb Pork tenderloin
3 T Soy sauce
1 T Sherry, dry
2 1/2 t Cornstarch
1 1/4 t Sugar
1/4 t Gingerroot, minced fresh
Salad oil
1/2 Broccoli bunch
1/2 lb Mushrooms, sliced
1 Carrot, thinly sliced
1/4 t Salt
2 T Water

INSTRUCTIONS

With knife held in slanting position, almost parallel to the cutting
surface, cut tenderloin crosswise into 1/8"-thick slices. In
medium-sized bowl, mix pork with next 5 ingredients. 2. In 12"  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.  Miscellaneous recipes from the collection of Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 329
Calories From Fat: 127
Total Fat: 14.2g
Cholesterol: 106.6mg
Sodium: 823.8mg
Potassium: 876.2mg
Carbohydrates: 10.8g
Fiber: 1.7g
Sugar: 4.8g
Protein: 37.4g


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