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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

10 Reviews for Pork & Bok Choy Stir-Fry

06/05/2014
Anonymous
Perfect midweek meal

This was a delicious Wednesday night meal. I love getting bok choy into anything I can, and slicing it thin like the noodles was a great technique. My husband and I really like garlic and spice, so I did double the garlic and chile paste. Otherwise, I kept everything as is and it was delicious! I used my 100% buckwheat soba noodles and appreciated the nuttiness they added to the dish.

tasty, fast, easy
Comments
11/23/2013
Anonymous
Not gluten free

Check your soba noodles. Most are buckwheat mixed with wheat flour. 100% buckwheat noodles exist, but read the package.

Very good recipe
Comments
03/08/2011
opq
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!

Comments
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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