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.

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...

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8 Reviews for Pork & Bok Choy Stir-Fry

03/08/2011

opq

Recommends this recipe

Easy, perfectly spiced

Whole family loved this one. Wouldn't change anything.

Comments

04/19/2010

Anonymous

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 dish very well. other than that, it was quick and easy and the hubby loved it!

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03/13/2010

Anonymous

jlykens is correct. My husband wouldn't eat it. Next time I'm going to make extra of the Grilled Pork Tenderloin Marinated in Spicy Soy, and use the leftovers in this the next night. I also added sesame oil and extra soy.

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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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