Asian Noodle Pork with Bok Choy

Filed under: RECIPES - Main Dish, RECIPES - Sides

Normally when I go to the grocery store I stick to my shopping list; the one exception being loss leader items (sale items we use often). During a shopping trip I found the bok choy too tempting to pass by. These mini green lettuce type vegetables looked so beautiful I just had to alter the week’s menu to accomodate them.

I never gave bok choy a second look until I met a friend of mine, Daravahn, who is from Loas. She used them all the time in stir-fry and soup. Bok Choy is a type of cabbage often used in Chinese cooking. It is believed to be one of the oldest vegetables in the Chinese diet.

To prepare the bok choy for cooking, start by trimming the end of the stem off. Separate and wash. Cut the green leaf parts from the cream colored stem. Because the stem takes longer to cook always cook the stems first.

4 pork chops
Salt and pepper
2 tablespoons olive oil
1 small onion, thinly sliced
1 baby bok choy
6 cups chicken stock, or equal parts vegetable and chicken stocks
2 tablespoons soy sauce
1 teaspoon ground ginger
Pinch Cayenne pepper
1 pound noodles

Season 4 chops with salt and pepper. Cut into strips.

Heat oil in a wok or large skillet. Cook pork chops 3-5 minutes (depending on how thick they are) each side. Remove.

Add onions. Cook 3 minutes or until tender.
Add baby bok choy stems; cooking until tender. Add leaves, cook until wilted. Remove bok choy.

Add 6 cups broth, 2 tbsp soy sauce, 1 tsp ginger ground, pinch cyanne pepper, and 1 tsp seseame oil to hot pan. Bring to a boil, add 1 pound noodles. When tender return pork and bok choy to pan. Serve with green onions.

Technorati Tags: asian recipes, bok choy, chinese cabbage, noodles, pork

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