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 b...
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