Instructions: 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.

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