Ingredients:

• 1 Ontario pork tenderloin (about 1 lb/454 g)
• 3 tbsp (45 mL) soy sauce, divided
• 1/4 tsp (2 mL) pepper
• 3 tbsp (45 mL) canola oil, divided
• 2 celery ribs, thinly sliced
• 1 onion, thinly sliced
• 1 large carrot, thinly sliced
• 1 can (8 oz/227 mL) water chestnuts, drained and sliced
• 1 tbsp (15 mL) minced fresh ginger
• 2 cloves garlic, minced
• 1 cup (250 mL) sliced mushrooms
• 1 cup (250 mL) snow peas (optional)
• 2 tbsp (30 mL) oyster sauce
• 2 tbsp (30 mL) water
• 2 tsp (10 mL) cornstarch
• 2 cups (500 mL) crispy chow mein noodles
   

Cooking Instructions:

1. Cut tenderloin in half lengthwise and then into thin slices; place pork slices into a bowl. Toss pork with 2 tbsp (30 mL) of the soy sauce and pepper. Set aside.
2. In a wok or large skillet, heat 2 tbsp (30 mL) of the oil medium-high heat. Saute celery, onion and carrot for 4 minutes. Add water chestnuts, ginger and garlic; saute for 2 minutes. Remove to a bowl. Return wok to medium high heat with remaining oil.
3. Add pork and saute for 3 minutes or until starting to brown. Add mushrooms and snowpeas, if using and saute for 2 minutes.
4. Whisk together remaining soy sauce, water, oyster sauce and cornstarch. Add sautéed vegetables along with soy sauce mixture and stir to coat well. Saute for 1 minute or until coated well. Remove from heat and stir in chow mein noodles.