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.
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