Baby Bok Choy & Pork Stir Fry

• 4 ounces, weight Rice Noodles
• 2 teaspoons Cornstarch
• 3/4 teaspoons Sugar
• Red Pepper Flakes, to taste
• 1/4 cups Water, Stock, Or Wine
• 1- 1/2 Tablespoon Soy Sauce
• 6 ounces, weight Baby Bok Choy
• 1/2 cups Carrots, Sliced
• 6 ounces, weight Pork Lion, Sliced
• 2 cloves Garlic
• 1/2 teaspoons Fresh Grated Ginger
• 1- 1/2 teaspoon Vegetable Oil

1. Cook rice noodles according to package directions.
2. Drain, and set aside.
3. 1.
4. In a small bowl, combine the cornstarch, sugar, red pepper flakes, water, and soy sauce.
5. Mix to combine, then set aside.
6. 2.
7. Cut the end off of the bok choy and slice the leaves lengthwise into 1/2-inch wide strips.
8. Put the bok choy in a colander and run under water to remove any dirt or grit.
9. Set aside.
10. 3.
11. Slice the carrots into matchsticks.
12. Cut the pork into thin strips.
13. Finely dice or grate the garlic and ginger.
14. 4.
15. In a large skillet or wok, add the oil, ginger, and garlic.
16. Heat the skillet on medium high and once the oil is hot, add the pork.
17. Cook the pork for 3 minutes before adding in the carrots.
18. Cook for another 5 minutes.
19. 5.
20. Add the bok choy and the soy sauce mixture into the skillet and toss with the pork and carrots.
21. Cover with a lid or foil and cook for 5 minutes or until the bok choy is wilted and the sauce is thick.
22. 6.
23. Toss the cooked noodles into the skillet and serve.

noodles, cornstarch, sugar, red pepper, water, soy sauce, bok, carrots, garlic, ginger, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/baby-bok-choy-pork-stir-fry/ (may not work)