Shanghai Noodles with Black Beans and Bok Choy



8 oz fresh Chinese noodles

Blanch noodles according to package directions. Rinse with cold water.
8 oz boneless pork
salt and pepper

Cut pork into long, thin strips. Season with salt and pepper.
2 Tbsp vegetable oil
2 tsp chopped garlic
2 tsp chopped ginger

Heat oil in wok over high heat. Add garlic and ginger. Stir-fry for 30 seconds, then add pork. Stir-fry until pork is just pink, about 2 minutes.
1 small red onion, cut in half and sliced
1/2 red pepper, cut in strips

Remove pork and add onion and red pepper. Stir-fry until slightly softened.
2 Tbsp black bean sauce
2 Tbsp soy sauce
1 tsp hot chili sauce
1 tsp sugar
1 cup chicken stock
1 Tbsp rice vinegar

4 cups baby bok choy
-- OR -- chopped grownup bok choy
1 tsp sesame oil
Stir in black bean sauce, soy sauce, chili sauce, sugar, stock and vinegar. Bring to boil, then add bok choy. Cook for 2 minutes, or until bok choy is softened.

Add the pork, noodles and sesame oil. Cook over medium heat for 30 seconds, or until pork and noodles are hot and coated with sauce.

Serves 2 from Lucy Waverman's Home Chef column in The Globe and Mail, 2004