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Categories:Viewed: 19 - Published at: 10 years ago
Ingredients
- 2 tablespoons canola oil
- 1 lb boneless pork loin (cut into strips)
- 2 heads baby bok choy
- 2 carrots (sliced)
- 14 cup shoyu (or soy sauce)
- 1 tablespoon mirin
- 1 garlic clove, pressed
- 1 teaspoon ginger, grated
- 12 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Method
- In a small bowl mix the shoyu, mirin, garlic, ginger, and red pepper flakes.
- Set aside.
- Heat the oil in a wok on high heat.
- Stir-fry the pork strips for 2 minutes.
- Add the carrots and bok choi and stir-fry another 2 - 3 minutes.
- Pour the shoyu mixture on top and stir-fry another minute.
- In a small cup, mix the cold water with the cornstarch and pour mixture into the wok.
- Stir-fry for 1-2 minutes, then remove from heat.
- Serve over cooked noodles.
- I recommend soba noodles or whole-wheat fettucine.
