Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish.
Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator.
Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside.
Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes.
Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes.
Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly.
Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves.
Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade.
Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on
High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed.