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!
Pork & Bok Choy Stir-Fry
From EatingWell: September/October 2009
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.
10 Reviews for Pork & Bok Choy Stir-Fry
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.
Very good! Great use for leftover pork tenderloin as well. Sprinkled chopped peanuts over before serving. My whole family enjoyed this!
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.
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.