Subj : N.Y.T. Pasta - 10
To   : All
From : Dave Drum
Date : Sat Nov 05 2022 11:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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