katienotinnola posted: " This is an adaptation of a recipe from the NYTimes cooking website. It's fast and tasty. The original recipe was fussier than this, but my version is very good and does not require either a wok or any especially exotic ingredients. The ingredient"
This is an adaptation of a recipe from the NYTimes cooking website. It's fast and tasty. The original recipe was fussier than this, but my version is very good and does not require either a wok or any especially exotic ingredients.
The ingredients: 1/2 lb. ground pork; 1 pkg. soba noodles; 3 heads (is that the term?) baby bok choy; 4 tablespoons soy sauce (divided); 1-1/2 teaspoon rice wine (or sherry); 1 teaspoon cornstarch; 2 tablespoons regular oil; 2 tablespoons chicken stock (made with "better than bouillon" concentrate); a bit of salt and pepper.
First I mixed up the 2 sauces, one for the pork and one for the end when the dish comes together.
The sauce for the pork was 1 tablespoon soy sauce, 1-1/2 teaspoon of rice wine, 1 teaspoon of cornstarch and 1 tablespoon of water. I stirred them up and added the ground pork. I let that sit while I did the rest of the prep. The other sauce was 3 tablespoons soy sauce and 2 tablespoons chicken stock, which I stirred together in a separate bowl. One good thing about better than bouillon is that it dissolves pretty readily even in cold water. Then I prepped the bok choy by washing it, cutting the bottoms off and slicing the leaves and stems into strips/slices.
I put a pot of water on for the noodles (with some salt in the water). Then I poured 1 tablespoon of oil into a skillet. I dumped in the pork (marinade and all) and cooked the pork on medium heat until it was done (no longer pink), then put it in a bowl.
When the water came to a boil, I added the soba noodles. The pork is seen in the skillet, almost done.
An action video of soba noodles boiling in the pot of water in a remarkable way.
When the noodles were done, I drained them, heated 1 tablespoon of oil in the skillet (that the pork had been in) and dumped the noodles in, followed by the soy sauce mixture. Again I used medium heat. I stirred it up.
Then I added the bok choy and stirred that around for a bit to let the bok choy wilt a little. I sprinkled a bit of salt and pepper over the bok choy which needed some seasoning.
Lastly I added the pork back to the pan and stirred it around for a few minutes.
Here it is in the serving dish. It was a pleasant contrast of colors and textures and flavors. And it took less than 30 minutes to get to the table.
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