Stir-fried pork tenderloin with vegetables

3 Servings

Ingredients

Quantity Ingredient
¾ pounds Pork tenderloin
3 tablespoons Soy sauce
1 tablespoon Sherry,dry
2½ teaspoon Cornstarch
1¼ teaspoon Sugar
¼ teaspoon Gingerroot,minced fresh
Salad oil
½ Broccoli bunch
½ pounds Mushrooms,sliced
1 Carrot,thinly sliced
¼ teaspoon Salt
2 tablespoons Water

Directions

1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into ⅛"-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.

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