Name: Pork and Bok Choy Udon Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb pork shoulder, thinly sliced; 1/4 tsp baking soda; 2 tbsp soy sauce, divided; 2 tbsp dark soy sauce, divided; 1 lb baby bok choy, trimmed and washed; 5 cloves garlic, minced; 1 medium onion, sliced; 1 cup low-sodium chicken broth; 1 tbsp Shaoxing wine; 2 tbsp oyster sauce; 1 tsp sugar; 1/4 tsp black pepper; 3 (7 oz) packs fresh or frozen udon noodles; 2 tbsp neutral oil; 1 tsp sesame oil

1

Prepare the vegetables by trimming and washing the baby bok choy, mincing the garlic, and slicing the onion.

2

In a bowl, combine the thinly sliced pork with baking soda, 1 tablespoon of soy sauce, and 1 tablespoon of dark soy sauce. Mix well and set aside to marinate.

3

In a separate bowl or measuring cup, prepare the sauce by combining the chicken broth, Shaoxing wine, oyster sauce, the remaining 1 tablespoon of soy sauce, the remaining 1 tablespoon of dark soy sauce, sugar, and black pepper. Whisk to combine.

4

Heat the neutral oil in a large wok or skillet over high heat.

5

Add the marinated pork in a single layer and cook for a couple of minutes on each side until seared and almost cooked through.

6

Add the sliced onions and minced garlic to the wok and stir-fry until fragrant.

7

Add the udon noodle blocks to the wok and pour the prepared sauce over them.

8

Cover the wok with a lid and let it steam for a few minutes until the noodles loosen up.

9

Uncover and use a spatula or tongs to gently separate the noodles, tossing them with the pork and sauce.

10

Add the prepared bok choy to the wok, give it a stir, and cover again. Cook for another 2-3 minutes until the bok choy is slightly wilted but still crisp.

11

Uncover, drizzle with sesame oil, and give everything a final toss to combine.

12

Serve immediately.