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| Pork and Bok Choy Stir-Fry | ||||||||||||
| Eating Well magazine - serves 4 | ||||||||||||
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You know me, I love a good stir-fry. This was very nice. |
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| 8 ounces soba or rice noodles 1 pound pork tenderloin, trimmed 1/3 cup water 1/4 cup Shao Hsing rice vinegar or dry sherry 2 tablespoons soy sauce 2 teaspoons cornstarch |
1 tablespoon peanut or canola oil 1 medium onion, halved, then sliced thinly 1 pound bok choy, trimmed and cut into long, thin strips 1 tablespoon minced garlic 1 teaspoon to 1 Tablespoon chile-garlic sauce |
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| 1 | Bring a large stockpot of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. |
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| 2 | Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch together in a small bowl. |
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| 3 | Heat oil in a large wok or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes. |
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| 4 | Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened. Serve the pork and vegetables over the noodles. |
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