1 pork tenderloin (about 3/4 pound)
2 tablespoons oyster sauce
2 tablespoons dry sherry
2 tablespoons soy sauce
1 teaspoon grated peeled gingerroot
1 bunch green onions
1 bok choy (about 1-1/2 pounds)
1 bunch radishes
1 (12 ounce) package linguine
salad oil
1/2 teaspoon salt
1/2 pound fresh mushrooms

About 1 hour before serving: Trim fat.

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.

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.

Return bok choy and radishes to skillet; add mushrooms; heat.

Drain linguine. Return linguine to saucepot; add pork mixutre; toss to mix well.

Serving size: 4