Recipe: Stir-Fried Chinese Noodles with Pork, Bok Choy, Mushrooms, and Sprouts

STIR-FRIED CHINESE NOODLES WITH
PORK, BOK CHOY, MUSHROOMS, AND SPROUTS

"Bok choy stalks take much longer to soften than the tender greens, so separate them while slicing the bok choy and add each part to the pan at the appropriate time. The dried mushrooms will need to soak for about 20 minutes, so plan accordingly."

3/4 pound pork tenderloin, trimmed of fat and shredded
1 tablespoon plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon dry sherry
12 ounces dried Chinese wheat or fresh egg noodles (the width of spaghetti)
1 tablespoon salt
1 teaspoon Asian sesame oil
3 tablespoons light soy sauce
1/2 cup chicken stock or low-sodium canned broth
1/2 teaspoon sugar
1/4 teaspoon hot red pepper flakes
2 tablespoons very finely minced garlic
2 tablespoons peanut or vegetable oil
1 pound bok choy, stalks and greens separated and sliced thin
5 dried Chinese black mushrooms or dried shiitake mushrooms, rehydrated in 2 cups hot water until softened, strained, and finely chopped
2 cups mung bean sprouts
2 tablespoons minced scallions, white parts only
1 tablespoon minced fresh gingerroot

1. Toss the pork with 1 tablespoon soy sauce and tablespoon sherry in a medium bowl; set aside and toss once or twice as you work on the rest of the recipe.

2. Bring 4 quarts of water to a boil in a large pot. Add the noodles and salt and boil until just tender, 3 to 4 minutes for fresh noodles and 7 to 9 minutes for dried. Drain thoroughly and toss with 1/2 teaspoon sesame oil.

3. Combine the remaining 2 teaspoons soy sauce,
remaining 4 teaspoons sherry, remaining 1/2 teaspoon sesame oil, the light soy sauce, stock, sugar, red pepper flakes, and 1 tablespoon garlic in a small bowl; set aside.

4. Heat a 12- or 14-inch nonstick skillet over high heat for 3 to 4 minutes. (The pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds; see illustration, page 388.) Add 1 tablespoon oil and swirl the oil so that it evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke.

5. Drain the pork and add to the pan. Stir-fry until seared, about 2 minutes. Scrape the cooked pork and all the liquid into a clean bowl. Cover and keep warm.

6. Let the pan come back up to temperature, 1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the bok choy stalks. Stir-fry until just tender-crisp, 1 to 2 minutes. Add the bok choy greens, mushrooms, and bean sprouts and stir-fry an additional 30 seconds.

7. Clear the center of the pan and add the scallions, remaining tablespoon garlic, and ginger. Drizzle with 1 teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from the heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.

8. Return the pan to the heat and add the cooked pork and noodles. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately.

Serves 4
From the Hardcover edition.
Excerpted from The Complete Book of Pasta and Noodles by the Editors of Cook's Illustrated Magazine
Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.