Pork Lo Mein
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1 pork tenderloin (about 3/4 pound)
2 tablespoons oyster sauce
2 tablespoons dry sherry
2 tablespoons soy sauce
1 teaspoon grated peeled gingerroot
1 bunch green onions, 2-inch pieces
1 bunch bok choy, cut in 1-inch strips
1 bunch radishes, sliced
1 package (12 ounce) linguine
Olive oil
1/2 teaspoon salt
1/2 pound fresh mushrooms
.
About 1 hour before serving: Trim fat from pork tenderloin. Cut pork
tenderloin crosswise into thin slices. In bowl, mix pork, oyster sauce,
sherry, soy sauce, and gingerroot.
In large saucepot, prepare linguine according to package directions.
Meanwhile, in 12-inch skillet, over high heat, in 2 tablespoons hot,
salad oil, cook bok Choy and salt stirring quickly and frequently until
tender-crisp; remove to bowl. In oil remaining in skillet, in 1
tablespoon additional hot oil, cook radishes, stirring frequently,
until tender-crisp; remove to bowl with bok Choy.
To oil remaining in skillet over high heat, add 1 tablespoon oil and
green onions, stirring frequently, until green onions are tender-crisp.
Add pork mixture; cook, stirring, just until pork loses its pink colour
and is tender, about 5 minutes.
Return bok choy and radishes to skillet; add mushrooms; heat.
Drain linguine. Return linguine to saucepot; add pork mixture; toss to
mix well.
Servings: 4
Enjoy.
