Sauteed Pork With Chinese Egg Noodles

• 3/4 pound pork loin, trimmed of gristle and cut into 1-inch strips
• 1 1/2 teaspoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 2 tablespoons sesame oil
• 2 tablespoons peanut oil
• 2 scallions, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon hoisin sauce
• 1/2 pound fresh Chinese egg noodles (or substitute Italian linguine)
• 8 asparagus spears, chopped in 1-inch pieces
• 1/2 pound spinach leaves, washed, with stalks trimmed
• 1/2 cup fresh orange juice

1. Marinate strips of pork in a mixture of half a teaspoon garlic, one tablespoon soy sauce, sherry, cornstarch and one tablespoon sesame oil for one hour.
2. Heat four quarts salted water for noodles.
3. Heat peanut oil in wok or heavy frying pan.
4. Stir-fry scallions, ginger and remaining garlic two to three minutes.
5. Meanwhile, put noodles into boiling water, cook three minutes or until al dente.
6. Drain and place in heated serving bowl with tablespoon of sesame oil to prevent sticking.
7. Add pork to scallions and ginger and stir-fry until lightly browned (two to three minutes).
8. Add asparagus and spinach and cook until spinach wilts.
9. Add orange juice, deglaze cooking juices.
10. Stir in hoisin sauce and remaining soy sauce.
11. Put pork mixture on top of noodles and serve.

pork loin, garlic, soy sauce, sherry, cornstarch, sesame oil, peanut oil, scallions, fresh ginger, hoisin sauce, fresh chinese egg noodles, spinach, orange juice

Taken from cooking.nytimes.com/recipes/12090 (may not work)