Pork & Bok Choy Stir Fry || Gracefult Kitchen

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Pork & Bok Choy Stir Fry

Noodles

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.

Ingredients

8 ounces soba or rice noodles
3/4-1 pound pork tenderloin, trimmed
⅓ cup water
1/4 cup Shao Hsing rice wine or dry sherry, (see Notes)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon peanut oil or neutral oil, such as canola or avocado
1 medium onion, thinly sliced
1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
1 tablespoon chopped garlic
1 tablespoon chile-garlic sauce

Description

Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.