Pork Lo Mein

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.