Fresh Egg Pasta With Pork Loin Chinese Eggplant Baby Bok Choy And Spicy Miso Sauce Recipes

FRESH EGG PASTA WITH PORK LOIN, CHINESE EGGPLANT, BABY BOK CHOY, AND SPICY MISO SAUCE

Steps:

• To make the sauce, combine all the ingredients in a bowl and mix well. Set aside.
• Place a large pot of salted water over high heat and bring to a boil.
• To make the stir-fry, heat 4 tablespoons of the vegetable oil in a large sauté pan over high heat. Add the eggplant and cook until each side is caramelized, about 1 1/2 minutes per side. Transfer to a plate. (Note: The eggplant will absorb most of the oil.)
• With the oil that's still in the pan, add the pork loin and decrease the heat to medium. Sear each side for 30 seconds, then transfer to the plate with the eggplant.
• Decrease the heat to low and add the remaining oil to the pan. Add the sliced garlic to the pan and cook for 30 seconds, stirring constantly. Then mix in the bok choy and cook until it begins to wilt, about 30 seconds longer. Add the reserved eggplant and pork back to the pan along with the miso sauce. Mix well and turn off the heat.
• Add the pasta to the boiling water and cook for 2 minutes, or until al dente. Drain well and add the pasta to the sauté pan. Increase the heat to medium and mix quickly with the pork and vegetables until all the ingredients are heated through and well combined. Divide the noodles, pork, and vegetables between 2 plates and serve hot.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

SPICY GINGER PORK NOODLES WITH BOK CHOY

Steps:

• Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
• Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
• Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
• Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
• Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
• Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.