one head bok choy, chopped, greens and whites separated
3scallions, sliced, whites and greens separated
2tablespoons minced fresh ginger
1⁄2cupchili-garlic sauce
1lbground pork
1 (14 1/2ounce) can chicken broth
3tablespoonssoy sauce
1teaspoonsugar
2tablespoonscornstarch
2tablespoonswater
NUTRITION INFO
Serving Size: 1 (213) g
Servings Per Recipe:6
Calories: 393.7
Calories from Fat 191 g49 %
Total Fat 21.2 g32 %
Saturated Fat 6.7 g33 %
Cholesterol 54.5 mg 18 %
Sodium 832.8 mg 34 %
Total Carbohydrate32.4 g 10 %
Dietary Fiber 0.9 g3 %
Sugars 1.3 g5 %
Protein 16.5 g 33 %
DIRECTIONS
Cook noodles. Drain and rinse under cold water and set aside.
Heat 1 tablespoon oil over high heat. Add bok choy whites and cook for one minute. Add bok choy greens and cook until wilted. Remove from pan.
Add remaining tablespoon of oil, scallion whites, ginger, and chili garlic sauce to the pan. Add pork and cook until no longer pink. Add broth, 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 thickened. Stir in the noodles and bok choy. Cook until heated through. Top with scallion greens and crushed red pepper flakes if desired.
