Instructions: 1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over.

2. Steam on a rack 30 minutes (see HOW-TO SECTION). Let meat cool, then slice thin.

3. Meanwhile scrape or peel carrots, then slice diagonally about 3/8-inch thick.

4. Heat oil. Add sliced pork and carrots and stir-fry about 3 minutes.

5. Stir in and quickly heat stock. Cook, covered, over medium heat, until carrots are done (about 3 minutes more).

VARIATION: For the carrots, substitute celery stalks.

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