Pork Lo Mein II Recipe

Trim the fat from the pork tenderloin. Cut the tenderloin crosswise into thin slices. Mix the pork, oyster sauce, sherry, soy sauce and ginger in a bowl. Cut the scallions into two-inch pieces; slice the bok choy crosswise into one-inch wide strips; cut each radish in half, if they are large.

Prepare the linguine as directed on the package. Meanwhile, heat two tablespoons of oil over high heat in a wok; cook the bok choy and salt, stirring quickly and frequently until tender-crisp; remove to a bowl. Add a tablespoon of oil to that remaining in the skillet. Cook the radishes, stirring frequently, until they are tender-crisp; remove to the bowl with the bok choy. Add a tablespoon of oil to that remaining in the skillet; add the scallions and cook, stirring frequently, until they are tender-crisp. Add the pork mixture; cook, stirring, just until the pork loses its pink color and is tender, about 5 minutes.

Return the bok choy and radishes to skillet; add the mushrooms, then heat all together. Drain the linguine and return it to its saucepan; add the pork mixture, and toss to mix well.