1/2 lb Chinese roast pork

1/2 lb Fresh mushrooms (or sliced

Canned mushrooms) 2 Thin slices ginger root

2 Scallions

1/2 c Chicken broth

2 ts Cornstarch

1/2 ts Sugar

1/8 ts White pepper

1 ts Soy sauce

1 ts Sherry

1/2 ts Salt

1 tb 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. SOURCE: ORIENTAL COOKING by Schryvner