1
In a small bowl, combine the green onions, ginger and garlic, set aside. In a medium bow, combine the soy sauce, water, vinegar, and cornstarch. Add the pork and stir coat, then cover and marinate in the refrigerator for 15 min.
2
In a Large nonstick skillet coated with nonstick cooking spray, cook egg white over medium heat until set, about 2-3 min. Remove the egg from the pan and cut into thin strips.
3
In the same skillet, heat the oil over medium heat and add the green onion mixture, stirring for 1 minute. Add the mushrooms and pork mixture and stir-fry until tender over medium heat, about 5-7 min
4
Ad the carrots, stirring for 2 minutes or until tender-crisp. Add the water chestnuts and Hoisin sauce stirring until well heated. Mix in strips of egg and serve.