- 2 inches fresh ginger (peeled)
- 2-3 bok choy
- 4 oz. pork (most cuts will do)
- salt and pepper
- 1 1/2 cups hot water
- 1 teaspoon Chinese soup paste or a mix of chicken and beef stock
- 1 tablespoon soy sauce
- 1 tablespoon shokoshu
- 1 teaspoon oyster sauce
- 2 tablespoons vegetable oil
- 5-6 oz. cooked Chinese noodles
- 1 1/2 tablespoons potato starch mixed with 1 1/2 tablespoons water
- 1 tablespoon sesame oil
- rice vinegar and mustard
1. Crush the ginger using the blade of a knife. Chop the bok choy stems into 2-inch juliennes and keep separate. Season the pork with salt and pepper and cut it into small strips.
2. Mix the hot water, soup paste/stock, soy sauce, shokoshu and oyster sauce in a bowl to use as a sauce later.
3. Heat 1 tablespoon of the vegetable oil in a wok over a medium heat. Loosen the Chinese noodles, add to the frying pan, pressing them into the bottom. When they are crispy, turn them over and cook on the other side. This is done to make them crunchy. Separate them again and then put them on a warm plate.
4. Pour a little more oil into the wok, add the ginger and fry. When you can smell its aroma, add the pork and press it down.
5. Next, add the bok choy stems and after 1 minute add the leaves. Stir in the sauce you made earlier.
6. Bring to a simmer and add the potato starch, thickening to taste. Add the sesame oil for an extra special aroma.
7. Remove the piece of ginger and pour the sauce over the noodles. Add vinegar and Japanese mustard to taste.
from Harumi's Japanese Cooking
Yield: 2 servings