|Soy sauce||3 Tablespoon (Divided)|
|Dry sherry||2 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Chinese five spice powder||1⁄2 Teaspoon|
|Boneless lean pork||2 Pound, cut into large pieces|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Water||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
Combine 2 tablespoons of the soy sauce, the cornstarch, the sherry, ginger, five-spice powder and pepper in large bowl.
Add pork, one piece at a time, turning to coat well.
Cover and refrigerate 1 hour, stirring occasionally.
Heat oil in wok or large skillet to 375°F.
Cook 1/2 of pork until brown and cooked through, 3 to 5 minutes.
Drain on paper towels.
Repeat with remaining pork.
Cut pork into 1/4 to 1/4 inch wide slices.
Transfer to serving dish; keep warm.
Combine water, bouillon granules and remaining 1 tablespoon soy sauce in small saucepan.
Bring to a boil.
Pour mixture over sliced pork.
Garnish with Chinese mixed pickle vegetables, if desired.