Pork, Carrot and Sweet Potato stir-fry in Ginger Glaze

This is a recipe that I wanted to try after making the Pork and Cabbage with Ginger Sauce. Completely untested. It could be awful.

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Results
This was a very filling meal, with a few problems that would need to be addressed before I would cook it again. A future version would have:

• More Green. Maybe serving the recipe over a bed of lettuce would be nice?
• The sauce would be less salty. I'd reduce the Soy Sauce to 2 Tablespoons. I'd probably add more ginger, too.
• I'd cook the carrots longer. I like my carrots soft and these were still too crunchy. Next time around I'd add them at the same time I added the sweet potatoes.

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Ingredients

Prep Day	Day Of
Carrots, 2 Salt, 1/4 teaspoon Sugar, 2 Tablespoons Water, 1/4 Cup Ginger, Fresh, 1 Tablespoon Chicken Broth, 1/2 Cup Soy Sauce, 1/4 Cup Sherry, 2 Tablespoons Sesame Oil, 1 teaspoon	Pork, 1 medallion Sweet Potatoes, 2 Corn Starch, 2 teaspoons Cooking Spray

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Preparation

Prep Day	Morning Of
Carrots, 2, cut into matchsticks. Brine, combine: Sugar, 1 T Salt, 1/4 t Water, 1/4 Cup Ginger Sauce, combine: Sugar, 1 T Ginger, Fresh, 1 T Chicken Broth, 1/2 Cup Soy Sauce, 1/4 Cup Sherry, 2 T Sesame Oil, 1 t	Pork, 1 medallion. Place in Brine, then place brine and pork in the refrigerator to defrost.

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Cooking

• Sweet Potatoes, 2, cut into small cubes and set aside.
• Pork, cut into matchsticks.
• Cook pork until brown on all sides, but not fully cooked, remove from heat.
• With burner off, spray cooking spray into pan.
• Turn on heat, add sweet potatoes to pan. Cook until mostly done.
• Add carrots.
• Corn Starch, 2 t, whisk into ginger sauce.
• Add ginger sauce to pan.
• Add Pork and all juices.
• Cook until Pork is cooked thoroughly.