No. of Recommendations: 0
This was one of the best Chinese dishes I've ever made.

I sliced up the pork chops and boiled the bones for pork broth.

A couple hours later I stir fried the pork w/grated ginger and pressed garlic in sesame oil till it was half done and removed from wok. Then I stir fried 1/4 onion, a box of mushrooms (no shiitakes at walmart--I used button mushrooms), and thickly sliced "adult" bok choy--stems and leaves. I added some oyster sauce, soy sauce, and the pork broth--enough to make this a thick soup rather than a stir fry, tossed in a half-cylinder of soba noodles, and when nearly done, stirred in the semi-cooked pork and marinade, and finally sprinkled in some Japanese hot pepper. I must've gotten the proportions just right--not to mention the pork broth!--because this was SO scrumptious. There's enough left for tomorrow's lunch if I add some pea pods and tofu, which I have.
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