Encouraged by my pretty little bok choy, I have taken up wok cooking. I think this will be my preferred method this summer. So versatile:
– only one pot to clean
– I like to see everything cut up and laid out ahead of time
My Mom gave me this recipe:
sliced pork lion
chopped garlic (I used scapes)
cooked thin spaghetti noodles
chopped greens (bok choy or cabbage)
Steam the carrots in a half inch of water in the wok with a cover for 4 minutes. Set aside.
Cook the spaghetti and drain. Add some oil and garlic to wok then add spaghetti noodles. Stir fry briefly. Transfer to bowl and place in warming oven.
Add more oil to wok, add pork and cook until it is done. Set aside.
Add more oil to wok if needed. Add onions and garlic and cook on high heat until soft. Add chopped greens and carrots and cook on high until greens wilt.
Serve the pork and greens on the noodles. Sprinkle with cilantro.
Its a great basic recipe that I have tried with a couple different substitutions now. Try chicken instead of pork. Add some soy sauce and hot sesame oil. Try rice in place of noodles.