SERVES 4
TOTAL TIME: 45 minutes
Freezing the pork for 15 minutes before slicing makes it easier to slice thin. We’ve omitted the salt and pepper from this recipe because the sauce is very well seasoned. If you can’t find baby bok choy, you can use 1 large head bok choy (about 1½ pounds) instead; add the bok choy stalks to the skillet with the mushrooms in step 3, then add the greens to the pan with the cooked pork in step 3.
|
¼ |
cup soy sauce |
|
3 |
tablespoons sugar |
|
2 |
tablespoons oyster sauce |
|
2 |
tablespoon Asian chili-garlic sauce |
|
1 |
tablespoon toasted sesame oil |
|
4 |
teaspoons sake (Japanese rice wine) |
|
1 |
pound boneless country-style pork ribs, sliced crosswise into ⅛-inch-thick pieces |
|
6 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
4 |
teaspoons vegetable oil |
|
6 |
heads baby bok choy (4 ounces each), sliced crosswise ½ inch thick |
|
10 |
ounces shiitake mushrooms, stemmed and quartered |
|
8 |
ounces dried soba noodles |
|
8 |
scallions, sliced thin on bias |
1. Whisk soy sauce, sugar, oyster sauce, Asian chili-garlic sauce, sesame oil, and sake together in medium bowl. Measure 3 tablespoons of mixture into separate bowl and stir in pork; cover and refrigerate for 5 minutes. In separate bowl, combine garlic, ginger, and 1 teaspoon vegetable oil.
2. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork in single layer and cook without stirring for 1 minute. Stir and continue to cook until browned, about 2 minutes; transfer to bowl. Repeat with 1 teaspoon vegetable oil and remaining pork; transfer to bowl.
3. Add remaining teaspoon vegetable oil, bok choy, and mushrooms to now-empty skillet and cook over high heat until vegetables are browned, 5 to 7 minutes. Clear center of skillet, add garlic-ginger mixture, and mash it into pan until fragrant, about 30 seconds; stir into vegetables. Stir in pork with any accumulated juices and marinade mixture and simmer until sauce has thickened, about 1 minute; remove from heat and cover.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve ½ cup cooking water, then drain noodles and return them to pot. Add pork mixture and toss to combine. Add reserved cooking water as needed to adjust consistency. Sprinkle with scallions and serve.