Instructions: 1. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry, sugar and peanut oil; then add to pork and toss to coat.

2. Rinse preserved mustard cabbage and wring dry; cut in 1/2-inch sections. Crush ginger root.

3. Blend remaining cornstarch, cold water and pepper to a paste.

4. Place preserved cabbage in a dry pan and stir-fry gently over medium heat until dry (3 to 4 minutes). Remove from pan.

5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and stir-fry until it begins to brown (about 3 to 4 minutes). Remove from pan.

6. Heat remaining oil. Return preserved cabbage and stir-fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar.

7. Return pork and stir-fry a few times. Stir in stock and heat quickly.

Then stir in cornstarch paste to thicken. Serve at once.

NOTE: The amount of sugar and vinegar can be adjusted according to personal taste.

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