Prep Time
15 Mins
Marinate Time
15 Mins
Cook Time
10 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.

Step 2

Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.

Step 3

Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.

Step 4

Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.

Step 5

Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through. Serve with hot cooked noodles.

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