In this recipe, Chef Steven Binks shows you how to make a Pork and Bok Choy Stir-Fry recipe that all will adore. This healthy cooking pork recipe is perfect for a quick and easy weeknight meal.
1 Pound, trimmed
1⁄3 Cup (5.33 tbs)
1⁄4 Cup (4 tbs)
Reduced sodium soy sauce
Peanut oil/Canola oil
1 Medium, thinly sliced
1 Pound, trimmed and cut into long (About 1 Medium Head, Thin Strips)
1 Tablespoon, chopped
Chile garlic sauce
# 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 arrow root 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 arrow root 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.