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Pork & Bok Choy Stir-Fry

September/October 2009

Your rating: None Average: 4.2 (56 votes)

In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. We like Japanese soba noodles because they are made with buckwheat, which gives them a nutty flavor and a boost of fiber. You can also use mild-flavored rice noodles or whole-wheat spaghetti. Serve with sliced cucumbers dressed with rice-wine vinegar and a glass of sauvignon blanc.



READER'S COMMENT:
"pretty good. i cooked in a wok instead and added the noodles at the very end - this kept the noodles moist and gave them delicious flavor! i would almost recommend using something other than bok choy - which i LOVE but it doesnt suit this...
Pork & Bok Choy Stir-Fry Recipe

10 Reviews for Pork & Bok Choy Stir-Fry

11/01/2009
Anonymous

Very similar to the Chinese fried noodles my ayi used to make for us in Shanghai. Unfortunately, I had no Chinese wine (liao jiu) and ended up using some chardonnay - how unauthentic! Anyway, make sure to cut the pork very thinly, it helps if its frozen, and cook it first (coated in some corn starch, s & p). My noodles seemed dry, so I tossed them with sesame oil and soy before topping with the stir fry. Looking forward to the leftovers!

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10/27/2009
Anonymous

Great flavor. Used more meat, around 1-1.25 pounds. May cook the meat separately but is fine as is, just be careful not to overcook the meat.

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10/06/2009
Anonymous

Very good! Great use for leftover pork tenderloin as well. Sprinkled chopped peanuts over before serving. My whole family enjoyed this!

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09/10/2009

Tasty recipe, and easy. If you like spice, I'd suggest adding even more of the chili garlic sauce. I found myself adding to to leftovers.

Comments
09/09/2009
Anonymous

great taste; the meat was a bit chewy. I would cook it separately, and then add it into the vegetables next time. This cooking method steamed the meat rather than seared it.

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