Shanghai Noodles with Black Beans and Bok Choy
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Ingredients: |
Method: |
8 oz fresh Chinese noodles
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Blanch noodles according to package directions. Rinse with cold water.
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8 oz boneless pork
salt and pepper
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Cut pork into long, thin strips. Season with salt and pepper.
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2 Tbsp vegetable oil
2 tsp chopped garlic
2 tsp chopped ginger
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Heat oil in wok over high heat. Add garlic and ginger. Stir-fry for 30
seconds, then add pork. Stir-fry until pork is just pink, about 2
minutes.
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1 small red onion, cut in half and sliced
1/2 red pepper, cut in strips
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Remove pork and add onion and red pepper. Stir-fry until slightly softened.
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2 Tbsp black bean sauce
2 Tbsp soy sauce
1 tsp hot chili sauce
1 tsp sugar
1 cup chicken stock
1 Tbsp rice vinegar
4 cups baby bok choy
-- OR -- chopped grownup bok choy
1 tsp sesame oil
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Stir in black bean sauce, soy sauce, chili sauce, sugar, stock and
vinegar. Bring to boil, then add bok choy. Cook for 2 minutes, or until
bok choy is softened.
Add the pork, noodles and sesame oil. Cook over medium heat for 30
seconds, or until pork and noodles are hot and coated with sauce.
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Serves 2
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from Lucy Waverman's Home Chef column in The Globe and Mail, 2004
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