Pork & Bok Choy Stir-Fry

Ingredients

• 8 ounces soba or rice noodles
• 3/4 -1 pound pork tenderloin, trimmed
• 1/3 cup water
• 1/4 cup Shao Hsing rice wine or dry sherry, (see Notes)
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil or canola oil
• 1 medium onion, thinly sliced
• 1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
• 1 tablespoon chopped garlic
• 1 tablespoon chile-garlic sauce (see Note)

Instructions

1. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
2. Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
3. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
4. Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.