Pork & Bok Choy Stir-Fry

Made it,
Loved it.

Serving size 4

Prep Time 40MIN

Total Time 40MIN

Ingredients

8 oz soba or rice noodles
1 lb pork tenderloin, trimmed
⅓ cup water
¼ cup Shao Hsing rice wine or dry sherry (see notes)
2 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 Tbsp peanut oil or canola oil
1 medium onion, thinly sliced
1 lb bok choy (about 1 medium head), trimmed and cut into long, thin strips
1 Tbsp chopped garlic
1 Tbsp chile-garlic sauce (see note)

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Ingredient Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian or wine section of some supermarkets markets and in Asian food markets.

We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher-sodium “cooking” sherry.

Chile-garlic sauce (also labeled chili-garlic sauce or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.