Pat the pork strips dry and fry gently in the heated olive oil until light golden brown. Remove from the pan and keep warm.
Stir-fry the mushrooms, carrots and baby marrows in the same pan, adding small amounts of boiling water if it gets dry. Cook until cooked through, but still crunchy.
Return the pork strips to the pan and season with soy sauce and sherry.
Add the cornflour paste, stir through thoroughly, and serve with the cooked noodles.
HOT TIP: Create your own combination and taste sensation by using other veggies. Try sliced green beans, mange tout, thin asparagus, colourful sweet peppers, baby corn, shredded spinach or whatever you have. Chopped pineapple and thin strips of smoked ham or bacon add delicious variety to any pork stir fry dish.
Add your own flavourings and choose any of the following for variation: Sweet and sour sauce, sweet chilli sauce, hoisin sauce, pineapple sauce or oyster sauce.