Stir Fried Pork With Bok Choy And Noodles Food

SPICY GINGER PORK NOODLES WITH BOK CHOY

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

SHANGHAI STIR-FRIED CHUNKY NOODLES

Steps:

• Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
• Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
• Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

PORK AND BOK CHOY STIR FRY

Steps:

• In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
• Add bok choy to skillet and stir-fry until bok choy is wilted.
• Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
• Serve with rice or noodles.

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

BOK CHOY STIR FRY

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

GARLIC BOK CHOY WITH NOODLES

Steps:

• Bring 1.5 quarts of water to a boil in a medium saucepan. Add noodles and simmer, uncovered over medium heat until just al dente (6-9 minutes). When the noodles are done, drain and set them aside.
• Heat the oil in a wok or large skillet. When the oil is hot, add the bok choy and sauté over medium high for 30 seconds. Add vegetable broth, soy sauce, ginger, and garlic. Toss the bok choy to coat and simmer 1-2 minutes over high heat, until most of the broth has evaporated.
• Add the cooked noodles to the pan and cook, tossing everything together, until the noodles are hot, 1-2 minutes.
• Serve hot.

EASY THAI PORK STIR-FRY

Steps:

• Cook the rice according to the package and set aside. While the rice cooks heat the 2 Tablespoons olive oil in a large skillet and add the onion, sautéing for 2 minutes. Add the garlic and the bell peppers and continue to sauté for 2 more minutes. Add the ground pork and the matchstick carrots and continue to sauté until the pork is browned, about 6-8 minutes. Add the fresh lime juice, ginger, soy sauce, chili garlic sauce and stir. Mix in the bok choy {or green of your choice} and simmer until the bok choy is wilted, about 2 minutes. Add salt and pepper to taste along with crushed red pepper if you like a little spice. Garnish with fresh cilantro, chopped green onion and sesame seeds. Serve over a bed of your favorite rice, with rice noodles or even in a lettuce wrap.

CHINESE EASY BABY BOK CHOY STIR FRY

Steps:

• Add 2 tablespoon oil to a wok, heat over medium-high heat until just to beginning to smoke, add minced garlic, stir-frying for 3 seconds
• Add baby bok choy sections, 1/8 teaspoon salt, keep stir-frying for about 10-15 seconds until cooked through, turn off the heat and tranfer them to a plate.
• Serve immediately.

STIR FRIED PORK WITH BOK CHOY AND NOODLES

Steps:

• Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
• Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
• Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
• Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

10 BEST WAYS TO COOK WITH BOK CHOY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bok choy recipe in 30 minutes or less!

RICE NOODLES WITH EGG DROP GRAVY

Steps:

• Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
• Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won't necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
• Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
• To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
• Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
• To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.