Chinese Pan Roasted Pork with Stir-fried bok choy and noodles
This roast pork dinner with a soy, garlic and honey glaze is inspired by one of my favorite Chinese dishes, Chinese Barbecue Pork (Char Sui Pork.) It's made by marinating pork overnight and roasting it in the oven over water. This is a streamlined version that has similar flavor, but takes only 10 minutes to make. I butterfly the pork by cutting it almost in half lengthwise. This helps shorten the cooking time.
Steamed fresh noodles are cooked in the microwave to save time. There is no need to boil water or dirty another pot. They're then finished with the bok choy in the same skillet used to cook the pork.
Fred Tasker's wine suggestion: The sweetness of this dish would go well with a ripe pinot noir.
Helpful Hints:
_ Any green vegetable can be used instead of bok choy.
_ Soy sauce and garlic are used in both recipes. Measure them at one time and divide accordingly.
_ Steamed or fresh Chinese noodles can be found in the produce section of the supermarket.
_ Toasted sesame oil is available in most supermarkets. Plain sesame oil can be used instead.
_ Use same skillet for pork and noodles.
Countdown:
_ Microwave noodles and set aside.
_ Prepare remaining ingredients.
_ Make pork.
_ Cook noodles and bok choy in same skillet as pork.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pound pork tenderloin, 1 bottle toasted sesame oil, 1 package fresh or steamed Chinese noodles and one small bulb bok choy.
Staples: garlic, honey, low-sodium soy sauce, salt and black peppercorns.
