Thursday, May 19, 2005

Pork and Bok Choy Stir-Fry

Pork and Bok Choy Stir-Fry (Adapted from Eating Well)

8 ounces dry soba noodles
16 ounces trimmed pork tenderloin
1 tablespoon canola oil
1/2 cup thinly sliced onion
16 ounces bok choy, trimmed and sliced into long, thin strips
3 garlic cloves, chopped
1 tablespoon chile-garlic sauce
1/3 cup vegetable broth
1/4 cup Shao Hsing rice wine
2 tablespoons soy sauce
2 teaspoons cornstarch

In a large saucepan of boiling, salted water, add noodles and cook according to package directions. Drain - rinse with cold water, drain again and set aside.

Slice pork into thin rounds, then cut each round into sticks.

In a Dutch oven, heat oil over medium - stir in onion and cook until they have started to soften, about 2 to 3 minutes. Add bok choy - cook until the vegetable begins to soften, about 5 minutes. Stir in pork, garlic and chile-garlic sauce - cook, stirring, until the pork has just cooked through, about 2 to 4 minutes.

Meanwhile, in a small bowl, whisk together broth, rice wine, soy sauce and cornstarch. Stir into the pan - bring to a boil and cook, stirring, until the sauce has thickened, about 2 to 4 minutes. Pour pork mixture over the noodles to serve.

Makes about 4 servings.

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