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This was another great recipe thanks Natalie. I made a half recipe for the two of us and that worked just fine. I may have used a bit more bok choy, but we love it and I used Chinese black vinegar and Chinese cooking wine rather than the things you suggested. I chucked in a few spears of asparagus as I had it on hand and we ate this over reconstituted rice vermicilli noodles as I also had them on hand. I especially loved that this had more than enough of the super flavourful sauce

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JustJanS December 14, 2010
Stir Fried Pork With Bok Choy and Noodles