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1
Combine ingredients for marinade in a shallow dish.
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2
Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
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3
Mix together sauce ingredients in a small bowl and set aside.
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4
Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
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5
Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
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6
Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
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7
Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
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8
Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
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9
Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
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10
Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
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11
Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
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12
Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
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13
Serve with hot steamed rice.
