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

2. Blend remaining cornstarch, cold water, oyster sauce, sugar and pepper to a paste. Crush ginger root.

3. Heat oil. Add ginger root and stir-fry a few times. Add pork and stir-fry until it begins to brown (about 3 minutes).

4. Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat.

5. Stir in cornstarch-oyster sauce paste to thicken. Serve at once.

VARIATION: Before step 3, heat 2 to 3 tablespoons oil, then add 4 bean curd cakes, cut in 1-inch cubes, and stir-fry gently until lightly browned.

Remove from pan. Return bean curd in step 4 after stock is heated.

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