Pork Lo Mein

1. About 1 hour before serving: 1. Trim fat from pork tenderloin.
2. Cut pork tenderloin crosswise into thin slices.
3. In bowl, mix pork, oyster sauce, sherry, soy sauce, and gingerroot.
4. 2. Cut green onions into 2-inch pieces; slice bok choy crosswise into 1-inch wide strips; cut each radish in half if large.
5. 3. In large saucpot, prepare linguine as label directs.
6. 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.
7. 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.
8. 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.
9. Add pork mixture; cook, stirring, just until pork loses its pink color and is tender, about 5 minutes.
10. 6. Return bok choy and radishes to skillet; add mushrooms; heat.
11. 7. Drain linguine.
12. Return linguine to saucepot; add pork mixutre; toss to mix well.