• N.Y.T. Pasta - 10

    From Dave Drum@1:2320/105 to All on Sat Nov 5 11:51:00 2022
    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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