Time 45m Yield 4 servings Number Of Ingredients 15 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.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well. Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.) Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl. Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste. Garnish with sliced scallions and sriracha to taste.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Cook noodles. Drain and rinse under cold water and set aside. Heat 1 tablespoon oil over high heat. Add bok choy whites and cook for one minute. Add bok choy greens and cook until wilted. Remove from pan. Add remaining tablespoon of oil, scallion whites, ginger, and chili garlic sauce to the pan. Add pork and cook until no longer pink. Add broth, soy sauce, and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring until thickened. Stir in the noodles and bok choy. Cook until heated through. Top with scallion greens and crushed red pepper flakes if desired.
