Method:Boiling

1. Formula

1. 3 tablespoons soy sauce
2. 1 tablespoon brandy or whisky
3. 1 teaspoon hoisin sauce
4. 1 teaspoon cornstarch
5. 1/4 pound ground pork
6. 1 tablespoon Asian sesame paste
7. 1 teaspoon balsamic vinegar
8. 1 tablespoon chili oil
9. 1 teaspoon Asian sesame oil
10. 1 garlic clove, minced
11. 1 cup chicken stock or low-sodium broth
12. 1 tablespoon vegetable oil
13. 4 medium heads baby bok choy, quartered lengthwise
14. 1/2 pound thin fresh Asian noodles, preferably Shanghainese, or fresh linguine or spaghetti
15. 2 tablespoons minced Chinese pickled mustard greens
16. 2 scallions, white parts only, minced

2. Nutrition Information

• Calories: 433 kcal
• Carbohydrates: 47 g
• Dietary Fiber: 9 g
• Fat: 18 g
• Protein: 24 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
2. In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
3. In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
4. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.

4. Remark