Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut or canola oil 
  • 1 pound ground pork
  •  or ½ pound each ground pork and spicy sausage OR 1 pound ground chicken
  • 3 tablespoons Shaoxing cooking wine or dry sherry
  • 2 scallions
  • finely chopped
  • 2 cloves garlic    
  • chopped
  • 1 tablespoon hoisin  or oyster sauce  
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 1 tablespoon plus 1 teaspoon superfine sugar 
  • ¼ cup peanut or canola oil  
  • 2 bunches scallions
  • trimmed and cut into whites and greens
  •  julienne them (3-inch pieces and thinly sliced lengthwise or on long bias) and keep in 2 piles  
  • 2 green chilies
  •  jalapeño
  • green long chilies or serranos
  • thinly sliced (optional)
  • 2 to 3 baby bok choy
  • trimmed and shredded (optional)
  • 4 large cloves garlic
  • chopped
  • 2 inches ginger 
  • finely chopped
  • 1 pound Chinese noodles of choice or spaghetti  

Instruction

  • Heat a pot of water to boil for noodles to cook to package directions
  • Heat a medium nonstick skillet with 1 tablespoon oil over medium-high heat and brown and crumble the pork or pork and sausage or chicken, add Shaoxing or sherry, scallions, garlic, and hoisin or oyster sauce, then remove from heat
  •   Stir up light and dark soy and sugar
  •  To a large skillet, heat oil, about ¼ cup, 4 slow turns of pan, over medium heat, add whites of scallions, a large bunch to cover pan, lightly brown and soften, add the greens and stir in the chilies, bok choy, if using, garlic and ginger
  •     Cook the noodles to package directions
  •  Combine noodles with pork or chicken and sauce
  •  Serve
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