I saw some not so baby bok choy, shiitake mushrooms and broccoli rabe at the dreaded Weiss Supermarket, and because they looked acceptably fresh, I bought them. God knows their provenance; I decided not to freak myself out by looking for “product of” tags.
What was I doing at Weiss? My husband forced me in the car, at gun point because it’s his constitutional right to bear arms, and took me to all his favorite stores; Weiss, Walmart and Home Depot. I chugged a glass of Black “Thunderbird” Box wine before getting in the car.
Still, I made a nice stir fry with leftover pork rib meat and served it with soba noodles.
This is an Irish Terrier. Her name is Jessie. Jessie snatched two bundles of good quality soba noodles off the kitchen island, took them to her bed, reduced them to tiny pieces, laid down on the floor and arranged her face into cute innocence with a touch of guilt, all in under 2 minute’s time while I was looking in the refrigerator. The kindest thing I could think to say to her after this incident was, “You sure are fast”, but that’s not what I said.
Pork Stir Fry with Soba Noodles
2 tbsp Tamari soy sauce
2 tbsp rice vinegar
2 tsp lime juice
1 tsp honey
1 – 2 tsp garlic chilli sauce
1 tsp sesame oil
2 tbsp peanut oil
3 large cloves garlic, thinly sliced
4 scallions, diagonally sliced
4 slices fresh ginger
2 baby bok choy, quartered vertically
1/2 lb broccoli rabe, halved horizontally
1 cup shiitake mushrooms, stems removed and sliced
1 1/2 – 2 cups leftover cooked pork, sliced
1 can chicken or beef broth
2 bundles of cooked soba noodles
Mix the soy sauce, rice vinegar, lime juice, honey, chilli sauce and sesame oil together and set aside.
Heat the peanut oil in a wok, add the garlic, ginger, scallions, bok choy, broccoli rabe and shiitake mushrooms, then stir fry until the broccoli rabe is crisp tender. Add the pork, broth and soy sauce mixture, bring to a boil, cover, then simmer for about 5 minutes. Serve with the noodles.