| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home cookin | 4 | Servings | |
INGREDIENTS
| 1 | Pork tenderloin (about | |
| 3/4 pound) | ||
| 2 | tb | Oyster sauce |
| 2 | tb | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | ts | Grated peeled gingerroot |
| 1 | bn | Green onions |
| 1 | Bok choy (about 1 1/2 | |
| Pounds) | ||
| 1 | bn | Radishes |
| 1 | (12 ounce) package linguine | |
| Salad oil | ||
| 1/2 | ts | Salt |
| 1/2 | lb | Fresh mushrooms |
INSTRUCTIONS
About 1 hour before serving: 1. Trim fat from pork tenderloin. Cut pork tenderloin crosswise into thin slices. In bowl, mix pork, oyster sauce, sherry, soy sauce, and gingerroot. 2. Cut green onions into 2-inch pieces; slice bok choy crosswise into 1-inch wide strips; cut each radish in half if large. 3. In large saucpot, prepare linguine as label directs. 4. 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 salad oil, cook radishes, stirring frequently, until tender-crips; remove to bowl with bok choy. 5. To oil remaining in skillet over high heat, add 1 tablespoon salad oil and green onions, stirring frequently, until green onions are tender-crisp. Add pork mixture; cook, stirring, just until pork loses its pink color and is tender, about 5 minutes. 6. Return bok choy and radishes to skillet; add mushrooms; heat. 7. Drain linguine. Return linguine to saucepot; add pork mixutre; toss to mix well. Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 09:07:54 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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