pat's Recipe

Pork & Bok Choy Stir-Fry

Category: STIR-FRYS

Ingredients:
8 ounces soba or rice noodles
3/4-1 pound pork tenderloin , trimmed
1/3 cup water
1/4 cup Shao Hsing rice wine or dry sherry (see Notes)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon peanut oil or canola oil
1 medium onion, thinly sliced
1 pound bok choy (about 1 medium head) trimmed and cut into long, thin strips
1 tablespoon chopped garlic
1 tablespoon chile-garlic sauce (see Note)

Steps:
1: Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.

2: Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.

3: Heat oil in a 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.

4: Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.

serves 4