Roast Pork & Mushrooms

Directions

Cut roast pork on the diagonal into ¼ inch slices, 1½ to 2 inches long.

Without removing stems, cut mushrooms into ¼ inch slices. (If canned mushrooms are used, drain.)

Cut scallions into 1½ inch lengths.

Combine cornstarch, sugar, pepper, soy sauce, and sherry.

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.