| 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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