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

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