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Title: Spicy Ginger Pork Noodles w/Bok Choy
Categories: Pork, Creens, Vegetables, Chilies, Herbs
Yield: 4 servings

12 oz Baby bok choy
1 oz Ginger root
Salt
8 oz Rice noodles; not too thin
2 tb Peanut or safflower oil
1 lb Lean ground pork
1/4 c + 1 1/2 tb soy sauce
2 tb Rice wine vinegar
1/2 c Thin sliced scallions
3 cl Garlic; finely chopped
1 Fresh Thai or habanero
- chile; seeded, thin sliced
2 tb Toasted sesame seeds
1 1/2 ts Sesame oil; more for
- drizzling
Cilantro or torn basil; to
- serve
Black vinegar; to serve

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, 11/2 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.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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