Garlic-Pork Stir-Fry

Ingredients

• 3 medium baby bok choy 
• 0.5 teaspoon chili-garlic paste 
• 4 servings rice noodles hot cooked
• 1 tablespoon cornstarch 
• 8 ounces cremini mushrooms sliced
• 1 tablespoon ginger fresh minced
• 6  garlic cloves sliced
• 0.3 cup hoisin sauce 
• 12 ounces pork tenderloin cut into strips
• 1  bell pepper red thinly sliced
• 2  shallots halved sliced
• 0.3 cup soya sauce 
• 0.5 cup vegetable broth 
• 5 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
2. Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.)
4. Add pork; stir-fry 3 minutes or until browned.
5. Transfer to a plate, and wipe wok clean.
6. Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet).
7. Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
8. Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through.
9. Serve with hot cooked noodles.