Make chicken bone broth ahead in your vitaclay broth cooker. See many bone broth recipes from vitaclaychef.com.
7 ounces thin rice noodles or rice sticks
2 tablespoons canola oil, divided
1 head bok choy (about 1 pound), chopped, greens and whites separated
3 scallions, sliced, greens and whites separated
2 tablespoons minced fresh ginger
¼ cup chili-bean sauce (see Tip) or chile-garlic sauce
1 pound ground pork
2 cups unsalted chicken broth
3 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon water
Crushed red pepper for garnish
1. Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
2. Meanwhile, heat 1 tablespoon oil in a large flat-bottomed pan over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
3. Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
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