Ingredients
¾ lb Asian egg noodles, cooked, cooled
½ lb pork tenderloin, thinly sliced
¼ lb bok choy, bottoms trimmed, sliced at an angle
2 oz carrots, cut at an angle, thinly sliced
3 tbsp vegetable oil
1¼ tbsp ginger, thinly sliced
2 tsp garlic, minced
¼ cup chicken broth
4 tbsp oyster sauce
2 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
¼ tsp green onions, thinly sliced
Preparation
Combine all the ingredients for the sauce. Whisk until dissolved and set aside.
Heat up oil in a deep skillet or wok over high heat. Add the ginger and garlic. Saute for no more than 30 seconds until lightly caramelized and fragrant.
Add the pork and continue sauteing for no more than 1 minute until medium.
Add the carrots, bok choy, and noodles. Saute for no more than 1 minute, or until vegetables turn tender.
Add the sauce and stir to combine. Continue sauteing until pork is fully cooked and sauce has thickened.
Transfer to a serving container of your choice, garnish with green onions, and serve immediately.
