Roast pork and mushrooms (char shu moo goo)

1/2 lb Chinese roast pork
    1/2 lb Fresh mushrooms (or sliced
           Canned mushrooms)
      2    Thin slices ginger root
      2    Scallions
    1/2 c  chicken broth
      2 ts Cornstarch
    1/2 ts Sugar
    1/8 ts White pepper
      1 ts soy sauce
      1 ts Sherry
    1/2 ts Salt
      1 tb Oil
 
  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