This recipe is also taken from NY Times cooking section…
- 4 to 5 baby bok choy heads, trimmed with the dark green tops and white stems separated. The white stems should be chopped and the greens sliced in half.
- 2 inch piece of ginger, grated
- 16 ounces rice noodles (I used rice udon noodles), prepared according to package directions
- 3 tablespoons peanut oil
- 1 pound good quality ground pork
- 5 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 medium yellow onion, sliced
- 3 garlic cloves, grated
- 1 jalapeno, seeded and thinly sliced
- ½ cup torn cilantro
Heat a wok like pan on high with 2 tablespoons oil. Add pork and cook, breaking up with a fork or back of a wooden spoon until golden and cooked through, about 8 to 10 minutes. Add 1 teaspoon salt and 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Transfer to a bowl using a slotted spoon.
Add the remaining oil to the same pan and add the onion, ginger, garlic and chili. Cook until fragrant on medium heat for about a minute. Add the bok choy stems and a pinch of salt. Cook for 2 to 3 minutes and add the pork back to the pan. Toss the noodles, remaining soy sauce and vinegar. Cook till heated through. Check for seasonings. Garnish with cilantro and serve warm.