In rondo or large sauté pan, heat oil. Add pork and ginger; brown pork on all sides. Drain off fat; add stir-fry sauce, sherry, fennel and 3 cups water to pan. Bring to a boil, reduce heat and simmer, covered, 45 minutes, stirring occasionally.
Add carrots; simmer, covered, 30 minutes. Add mushrooms and white parts of green onions; simmer, covered, 10 minutes or until pork and vegetables are tender. Stir in green onion tops; cover and cook 3 minutes longer.
Blend cornstarch and 1/2 cup water. Stir into meat; cook, stirring, 1 minute or until sauce boils and thickens slightly. Serve over rice.