1 1/2 tbsp. oyster sauce
1 tbsp. light soy sauce
2 tbsp. dark soy sauce
2 tsp. sesame oil
2 tsp. sugar
1/2 tsp. pepper
4 tbsp. peanut oil
1 c. coarsely chopped green onion
2 slices fresh ginger
2 cloves garlic
1 tsp. salt
1/2 lb. pork tenderloin, cut into thin slices
1/2 lb. fresh bean sprouts or bok choy or Chinese cabbage
1 lb. med. wide fresh Chinese egg noodles, cooked, rinsed and drained,
(thin spaghetti may be used instead)

In a medium bowl combine oyster sauce, soy sauces, sesame oil, sugar and pepper; set aside.

Preheat Wok over medium high heat until hot. Pour in 2 tablespoons of peanut oil; then add 1 slice of the ginger, 1 garlic clove, and 1/2 teaspoon of the salt. Cook until oil is fragrant (about 30 seconds). Add pork and onions; stir fry until onions begin to wilt (about 15 seconds). Increase heat to high and add sprouts in batches, seconds apart; stir fry each batch of sprouts (about 30 seconds). Remove to a plate. Remove and discard ginger and garlic. If Wok is wet of sticky, rinse with hot water and dry.

Replace Wok over medium high heat. When Wok is hot add remaining 2 tablespoons oil. 1 slice ginger, 1 clove garlic, 1/2 teaspoon salt and reserved sauce mixture; stir until oil is fragrant (about 15 seconds). Add noodles; toss to coat evenly with sauce (1 to 2 minutes). Add reserved pork mixture; toss together to heat through.

Note: Other vegetables such as fresh mushrooms and pea pods can be added. Is also good with chicken instead of pork.