1 3/4 lb. tenderloin
2 tbsp. dry sherry
1 tbsp. grated ginger
1 1/2 lb. bok choy
Straw mushrooms
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 bunch green onion
1 (8 oz.) pkg. linguini

Cut pork crosswise into thin strips. Mix pork, oyster sauce, sherry, soy sauce, and ginger root. Cut green onion in 2-inch pieces. Slice bok choy crosswise in 1-inch wide strips. Cook linguini.

Heat 2 tablespoons oil, cook bok choy and salt until tender and crisp. Cook green onion until tender and crisp. Add pork mixture and cook until pork loses its pink color and is tender. Return bok choy, add mushrooms and heat. Drain linguini, toss with pork mixture.