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