Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  pork tenderloin -- thinly sliced in bite sized pieces

2

  tablespoons

  sweet sherry

1

  teaspoon

  cornstarch

1

  large

  carrot -- slice on the bias

1

  cup

  snow pea pods --fresh -- whole

4

  ounces

  mushroom caps -- sliced

2

  whole

  green onions -- sliced thin

5

  ounces

  bamboo shoots -- drained

5

  ounces

 water chestnuts

1

  small

  shallot -- minced

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

2

  tablespoons

  vegetable oil

3

  cups

  rice -- cooked

  Sauce

1/4

  cup

  low sodium soy sauce

2

  tablespoons

  sweet sherry

1

  tablespoon

  hoisin sauce

1

  tablespoon

  plum sauce

1

  teaspoon

  sesame oil

Mix 2 tablespoons of sherry and cornstarch together. Mix until there are no lumps. Pour over pork and mix until coated. Let stand 15 minutes. Mix sauce ingredients together and set aside.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. Add pork in batches and cook until browned. Remove from skillet.

Add remaining oil. Add carrots, snow peas, mushrooms, bamboo shoots, shallot, and water chestnuts. Cook until vegetables are crisp-tender.

Push vegetables to side and in middle add garlic and ginger. Cook for 30 seconds or until fragrant.

Add pork back to wok and heat through. Add green onions. Push everything to side and add sauce in middle. Heat to boiling and stir until thickened.

Coat vegetables and meat with sauce. 

Serve over rice.

Makes 6 Servings