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Ingredientes
- is sprinkled over the sliced ginger, Chef Tanis says you can either leave it
- ounces baby bok choy (3 or 4 small heads)
- 1 ounce ginger root (1 fat
- 2-inch-thick knob)
- 8 ounces rice noodles, the ¼
- inch wide size is best
- 2 tablespoons peanut or
- safflower oil
- 1 pound lean ground pork
- 1/4 cup plus 1 1/2
- tablespoons soy sauce
- 2 tablespoons rice wine
- vinegar
- 1/2 cup thinly sliced
- scallions
- 3 garlic cloves, finely
- chopped
- 1 fresh Thai or habanero
- chile, seeded if desired, thinly sliced
- 2 tablespoons toasted sesame
- seeds
- 1 1/2 teaspoons sesame oil,
- more for drizzling
- Cilantro or torn basil, for
- serving
- Black vinegar, for serving
- Peel ginger and finely chop half of it. Slice remaining
- 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and
- minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice
- remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely
- noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into
View Full Recipe at CHEWING THE FAT
