- 1/2 lb. Pork Tenderloin

		- 1/2 tbsp. cooking wine

		- 4 eggs, slightly beaten

		- 3 1/2 tbsp. vegetable oil

				MARINADE:
		- 1/2 tbsp. cornstarch dissolved in 1 tbsp.

		- cold water

		- 1 tbsp. dark soy sauce

		- 1/4 tsp. salt

		- 1/4 tsp. sugar

		- 1/4 tsp. baking soda

		- 1/2 tsp. sesame oil

				SOY SAUCE MIXTURE:
		- 2 1/2 tbsp. dark soy sauce

		- 3 tbsp. light soy sauce

		- 2 1/2 tsp. sesame oil

		- Dash of white pepper

		- 3-5 green onions with tops, chopped

		1/4 c. vegetable oil 1/2 tsp.
		fresh garlic, minced
		2 c. bean sprouts
		1/2 tsp. salt

		Trim fat form Pork; cut Pork with
			grain into 2 inch strips.
		Cut strips across grain into 1/8 inch slices.
		Toss Pork with 1/2 tablespoon cooking wine.

		Mix marinade; add Pork and toss to coat.
		Cover and chill for at least 1/2 hour.

		Heat 1/4 cup oil in a wok over high heat;
			add minced garlic, then the Pork.
		Stir fry Pork until color changes.
		Add bean sprouts and 1/2 teaspoon salt;
			stir fry 1 minute.
		Remove from wok.

		Heat wok with 3 1/2 tablespoons vegetable oil;
			rotate to coat side. Add 4 eggs; cook and
			stir until eggs are thickened throughout
			but still moist.
		Break eggs to small pieces and remove from wok.

		Add 3 tablespoons vegetable oil to wok;
			rotate wok to coat side.
		Add rice; stir fry 1 minute.
		Stir in soy sauce mixture.
		Stir fry until thoroughly heated and well mixed.

		Combine rice, green onions, Pork and eggs.
		Stir fry and mix well, about 1 minute.
		
		Serve hot.