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