Spicy Ginger Pork Noodles with Bok Choy

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:

16 oz. baby bok choy (3 or 4 small heads)
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!

Comments

Spicy Tomato coconut Bisque with Shrimp and Mushrooms

This recipe from NTY hit all the notes! mildly spiced and the herbed mushrooms were perfect as a topping! Ingredients: 1 (14-ounce) can whole peeled tomatoes 1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup) 4 tablespoons olive oil, plus more for drizzling 8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups) 2 garlic cloves, peeled and sliced 1 (1-inch) piece fresh ginger, peeled and thinly sliced 2 fresh makrut lime leaves (or 1 tablespoon lime zest) Kosher salt ¼ cup sliced scallions 2 shallots, peeled and diced 1 tablespoon tomato paste 1 (13-ounce) can coconut milk ½ red habanero chile, seeds removed 1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces) Steamed white or brown rice, for serving 1 ...

Spicy Chorizo Chili with Pinto Beans

I had this with Soyrizo instead of meat and it was perfect. The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth! Definitely a hit! Ingredients Ingredient Checklist 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-oz. cans no-salt-added pinto beans, drained and rinsed if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili! 3 cups unsalted chicken broth diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving. Prep: Directions Instructions Checklist Step 1 Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionall...

Saffron Spiced Butter Paparadelle

This is Heidi Swanson's recipe that I have been making for years! You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written. Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...

Finca Castelero Favorites

Search This Blog