Pork Over Scallion Lo Mein And Bok Choy Recipes

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SPICY NOODLES WITH PORK, SCALLIONS & BOK CHOY



Spicy Noodles with Pork, Scallions & Bok Choy image

These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Gluten-Free Pasta Recipes

Time 35m

Number Of Ingredients 13

7 ounces thin rice noodles or rice sticks
2 tablespoons canola oil, divided
1 head bok choy (about 1 pound), chopped, greens and whites separated
3 scallions, sliced, greens and whites separated
2 tablespoons minced fresh ginger
¼ cup chili-bean sauce (see Tip) or chile-garlic sauce
1 pound ground pork
2 cups unsalted chicken broth
3 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon water
Crushed red pepper for garnish

Steps:

  • Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
  • Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
  • Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 38.6 g, Cholesterol 43.9 mg, Fat 9.1 g, Fiber 2.8 g, Protein 20.1 g, SaturatedFat 2.1 g, Sodium 608.5 mg, Sugar 3.8 g

KAITLIN'S SPECIAL NOODLES



KAITLIN'S SPECIAL NOODLES image

Kaitlin's special noodles are spicy, incredibly flavorful and made with ground pork and lo mein noodles.

Provided by Kaitlin

Categories     Noodles and Pasta

Time 35m

Number Of Ingredients 16

1-3 fresh or dried red chilis ((sliced thinly, depending on your desired spiciness level))
½ teaspoon Sichuan peppercorns ((optional))
2 tablespoons ginger ((finely minced))
6 oz. ground pork ((170g))
5 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
½ teaspoon sugar
2-3 tablespoons Lao Gan Ma Black Bean Chili Sauce
½ teaspoon white pepper
1 tablespoon soy sauce ((plus more, to taste))
½ teaspoon sesame oil
1/3 cup peanuts ((chopped, optional))
1 scallion ((chopped))
1 package cooked yellow lo mein noodles
A few big handfuls of any leafy green vegetable
Oil

Steps:

  • Pour 1/3 cup oil into the wok over medium-low heat and add the chilis. Let the peppers infuse the oil while you prepare the other ingredients. If using, crush the Sichuan peppercorns and add them to the oil as well, keeping the heat low enough so that nothing burns.
  • After a few minutes, add the minced ginger, turning up the heat very slightly in order to lightly fry the ginger.
  • Add the pork and stir until just cooked through, breaking up big chunks. The heat should be medium to medium-high right about now. Add the minced garlic, a couple splashes of cooking wine, and the ½ teaspoon of sugar. Stir and cook for another minute.
  • Then add 2-3 heaping tablespoons of the black bean hot sauce. Stir and cook for a couple minutes to let the flavors meld together.
  • Add ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Stir in the peanuts and the scallions. Stir until the scallions have cooked through.
  • Turn the heat up to high and add the noodles. Quickly stir fry the noodles for a few minutes to heat them through. When they're heated and well-coated with the sauce, add the leafy veggies and stir some more. If the noodles start sticking to the wok, stir faster and lower the heat slightly.
  • Taste for salt and add additional soy sauce in small increments to taste. Continue stirring until everything is combined and happy. Serve!

CLASSIC LO MEIN (NOODLES)



Classic Lo Mein (Noodles) image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

  • To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
  • Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
  • Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
  • Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
  • Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
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

Steps:

  • 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 salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, 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 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. 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 noodles, 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 black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

PORK OVER SCALLION LO MEIN AND BOK CHOY



Pork over Scallion Lo Mein and Bok Choy image

Make and share this Pork over Scallion Lo Mein and Bok Choy recipe from Food.com.

Provided by afr0bunny

Categories     Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb lo mein noodles
8 (4 ounce) boneless pork chops
1 lb baby bok choy, quartered
1 teaspoon red pepper flakes (or to taste)
1/4 cup toasted sesame seeds
1 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup water
1/4 cup rice wine vinegar
1 tablespoon dark brown sugar
1/2 cup chopped scallion
2 tablespoons peanut oil
3 tablespoons sesame oil

Steps:

  • cook, drain, and rinse lo mein- when cool, toss with 2 tbsp sesame oil and set aside.
  • pound pork to 1/4 in thick in large saute pan, heat 1 tbsp each sesame and peanut oil over med-high heat.
  • add bok choy and cook until golden brown (about 1 min per side).
  • add ginger and garlic and stir constantly for 2 min.
  • add soy, vinegar, sugar, water, and pepper flakes and simmer, partially covered, over med heat for 15 min.
  • meanwhile, salt and pepper the pork and brown it in 1 tbsp peanut oil, keep it warm in the oven if you need to.
  • toss the oiled lo mein with the scallions and sesame seeds and serve topped with the pork and bok choy.

Nutrition Facts : Calories 987.8, Fat 60.2, SaturatedFat 11.4, Cholesterol 121.6, Sodium 1357.6, Carbohydrate 62.8, Fiber 6.6, Sugar 4.5, Protein 52

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY



Citrus-Glazed Pork Chops With Gingery Bok Choy image

Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.

Provided by Yewande Komolafe

Categories     dinner, weekday, meat, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds)
1 1/2 tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed

Steps:

  • In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
  • Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
  • Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
  • Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
  • Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

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