Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Chinese roast pork
     1/2  pound         fresh mushrooms -- (or sliced
                        canned mushrooms)
   2      thin slices   ginger root
   2                    scallions
     1/2  cup           chicken broth
   2      teaspoons     cornstarch
     1/2  teaspoon      sugar
     1/8  teaspoon      white pepper
   1      teaspoon      soy sauce
   1      teaspoon      sherry
     1/2  teaspoon      salt
   1      tablespoon    oil

Preparation:

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. SOURCE: ORIENTAL COOKING by Schryvner