Ingredients
1/2 cup hoisin sauce2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided2 teaspoons plus 1 tablespoon sherry or chicken broth, divided4 teaspoons cornstarch, divided1 pork tenderloin (3/4 pound), cut into thin strips1/2 cup chicken broth1 teaspoon sesame oil1/2 teaspoon sugar2 teaspoons plus 1 tablespoon canola oil, divided2 large eggs, lightly beaten1-3/4 cups sliced fresh mushrooms1 small carrot, shredded2 cups bean sprouts1 can (5 ounces) bamboo shoots2 green onions, cut into 1-1/2 inch pieces1 teaspoon minced fresh gingerrootHot cooked rice
Preparation
In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes.
In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth.
In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices.
In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan.
Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.
