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4 servings
suggest servings
| 3/4 | pound | pork tenderloin | |
| 2 | tablespoons | oyster sauce | |
| 2 | tablespoons | sherry | dry |
| 2 | tablespoons | soy sauce | |
| 1 | teaspoon | ginger root | peeled and grated |
| 1 | bunch | scallions, spring or green onions | |
| 1 1/2 | pounds | bok choy | |
| 1 | bunch | radishes | |
| 12 | ounces | pasta, linguine | |
| 3 | tablespoons | vegetable oil | |
| 1/2 | teaspoon | salt | |
| 1/2 | pound | mushrooms | fresh |
Trim fat from pork tenderloin.
Cut pork tenderloin crosswise into thin slices.
In bowl, mix pork, oyster sauce, sherry, soy sauce, and gingerroot.
Let mixture marinate 1 hour.
Cut green onions into 2 inch pieces; slice bok choy crosswise into 1 inch wide strips.
In large saucpot, prepare linguine as label directs.
Meanwhile, in 12-inch skillet, over high heat, in 2 tablespoons hot, salad oil, cook bok choy and salt, stirring frequently until tender and crisp.
In oil remaining in skillet, in 1 tablespoon additional hot salad oil, cook radishes, stirring frequently, until tender and crisp; remove to bowl with bok choy.
To oil remaining in skillet over high heat, add 1 tablespoon salad oil and green onions, stirring frequently.
Add pork mixture; cook, stirring, just until pork loses its pink color and is tender, about 5 minutes.
Return bok choy and radishes to skillet; add mushrooms; heat.
Drain linguine.
Return linguine to saucepot; add pork mixutre; toss to mix well.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1197mg | 50% |
| Total Carbohydrate 70.0g | 23% |
| Dietary Fiber 5.0g | 20% |
| Sugars 5.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 152% | Vitamin C | 131% | |
| Calcium | 21% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...
I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.
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