Partially freeze pork. Thinly slice, across the grain, into bite-size pieces. Set the sliced pork aside.

For sauce, in a bowl stir together water, oyster sauce, rice wine or dry white wine, and cornstarch. Set aside.

Heat a wok or large skillet over high heat. Add the cooking oil. (Add more oil as necessary during stir-frying.) Stir-fry broccoli in hot oil over medium-high heat for 2 to 3 minutes or till crisp-tender. Remove from wok.

Stir-fry ginger-root for 30 seconds. Add half of the meat to the wok or skillet. Stir-fry meat for 2 to 3 minutes or till brown. Remove meat from wok. Stir-fry the remaining meat for 2 to 3 minutes. Return all stir-fried meat and broccoli flowerets to wok.

Push pork and broccoli from center of wok. Stir sauce; add to center of wok. Cook and stir till mixture is thickened and bubbly. Cook and stir the sauce mixture for 2 minutes more. Serve on a platter next to bean threads or cooked rice. Makes 4 servings.