This dish is full of ginger and garlic and super easy to put together. I don't have black vinegar so I just use a bit of balsamic instead. We use Encina Farm's ground pork which is local!
Ingredients:
1 ounce of ginger root (1 fat 2 inch knob)
Kosher salt
8 oz of rice noodles ( we've done it with and without noodles)
2 tablespoons peanut oil
1 lb lean ground pork
1/4 cup plus 1 1/2 tables soy or tamari sauce
2 tablespoons rice wine vinegar
1/4 cup thinly sliced scallions
3 garlic cloves finely chopped
1 fresh Thai or habanero chile seeded if desired and sliced thin
2 tbs toasted sesame seeds
1 1/2 tsp season oil more for drizzling
cilantro or torn basil for serving
black vinegar
Prep:
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 slated water to a boil. Add boodles if using and cook according to directions. Drain and run under cool water, drain again.
Heat 1 tbs peanut oil in a large skillet over medium-high heat. Add pork and cooking breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
Add remaining 1 tbs. oil to skillet. Stir half the scallions, the ginger, garlic and chile. Cook until fragrant, about 1 minutes. 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 boodles, 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 vinegar to cover and serve alongside as a garnish!
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