Pork Lo Mein

90 minutes Prep: 20 minutes Cook: 40 minutes

545 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 431g

Amount per Serving

Calories 545 24% of calories from fat

	% 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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A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

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