2sprigsgreen onions (scallions or green shallots) - sliced
1ounceginger - slivered
3tablespoonsBalsamic vinegar
Stir Fry Ingredients
1bunchbok choy
1ounceginger
½cupgreen onions (scallions or green shallots) - thinly sliced
4clovesgarlic - finely chopped
1mediumgreen chilis (green chilli in British English) - seeded if desired
1poundground pork (minced pork) - lean
¼cupsoy sauce
2tablespoonsrice wine vinegar
1 ½teaspoonsesame oil
1handfulThai Basil - for serving
Instructions
Noodles Instructions
Soak noodles in boiling water for 5 minutes or until softened. Drain, and set aside while you prepare the rest of the stir fry.
Ginger Garnish Instructions
Finely sliver additional ginger and place in a small bowl. Pour in enough balsamic vinegar to barely cover the ginger. Set aside until ready to serve.
Stir Fry Instructions
Rinse and trim the bok choy. Separate the white stems from the leafy greens. Slice the whites thinly and set aside. Roughly tear or chop the dark leafy greens. Set aside.
Finely mince the ginger, the garlic, the scallions, and the chile. Mix together and set aside.
In a skillet, heat a tablespoon of the oil over medium heat. Crumble in the ground pork, and add in about 1/3 of the ginger-garlic mixture. Swoon as the mixture sautés and the pork cooks through and starts to turn golden brown. Add 1/2 tablespoon of rice wine vinegar and 1 1/2 tablespoons of soy sauce, and stir to combine. Remove pork mixture to a large bowl.
Return skillet to heat. Heat 1 more tablespoon of oil over medium heat and add in the remaining ginger-garlic mixture. Sauté until the mixture is fragrant and you want to faint from the deliciousness of it all.
Add the sliced bok choy to the skillet, stir to combine, cover tightly, and let cook for 2 to 3 minutes until stems are wilted and tender. Add in torn leaves, cooked pork mixture, and stir to combine. Stir in the remaining rice wine vinegar, soy sauce, sesame oil, and Thai basil. At this point, your kitchen will smell like a Chinese dumpling joint blew up in your kitchen.
Serve over rice noodles, with or without garnishes of choice.