Best 6 Pork Over Scallion Lo Mein And Bok Choy Recipes

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Indulge in a delightful culinary journey with our irresistible Pork Over Scallion Lo Mein and Bok Choy recipe. This tantalizing dish boasts a symphony of flavors, textures, and colors that will captivate your taste buds. Tender pork slices sizzle in a savory sauce, while springy lo mein noodles soak up all the deliciousness. Crisp bok choy adds a refreshing crunch and a pop of color to the dish.

Our recipe also includes a delectable Sweet and Sour Tofu Stir-Fry recipe, a vegetarian delight that's packed with flavor. Crispy tofu coated in a tangy sauce takes center stage, accompanied by a medley of colorful vegetables. This dish is a perfect balance of sweet, sour, and savory flavors.

For those who love a hearty and comforting meal, our Wontons in Chili Oil recipe is a must-try. Succulent wontons are bathed in a fiery chili oil sauce, creating a dish that's both satisfying and addictive. The combination of spicy, savory, and aromatic flavors will leave you craving more.

And if you're looking for a quick and easy weeknight meal, our 15-Minute Ground Pork and Cabbage Stir-Fry recipe has got you covered. Juicy ground pork and tender cabbage are stir-fried in a flavorful sauce, resulting in a dish that's both delicious and nutritious.

Each recipe in this article is carefully crafted to provide you with a unique and unforgettable culinary experience. Whether you're a seasoned cook or just starting out, these recipes are sure to impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a delicious adventure!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY NOODLES WITH PORK, SCALLIONS & BOK CHOY



Spicy Noodles with Pork, Scallions & Bok Choy image

These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Gluten-Free Pasta Recipes

Time 35m

Number Of Ingredients 13

7 ounces thin rice noodles or rice sticks
2 tablespoons canola oil, divided
1 head bok choy (about 1 pound), chopped, greens and whites separated
3 scallions, sliced, greens and whites separated
2 tablespoons minced fresh ginger
¼ cup chili-bean sauce (see Tip) or chile-garlic sauce
1 pound ground pork
2 cups unsalted chicken broth
3 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon water
Crushed red pepper for garnish

Steps:

  • Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
  • Meanwhile, heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
  • Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 38.6 g, Cholesterol 43.9 mg, Fat 9.1 g, Fiber 2.8 g, Protein 20.1 g, SaturatedFat 2.1 g, Sodium 608.5 mg, Sugar 3.8 g

KAITLIN'S SPECIAL NOODLES



KAITLIN'S SPECIAL NOODLES image

Kaitlin's special noodles are spicy, incredibly flavorful and made with ground pork and lo mein noodles.

Provided by Kaitlin

Categories     Noodles and Pasta

Time 35m

Number Of Ingredients 16

1-3 fresh or dried red chilis ((sliced thinly, depending on your desired spiciness level))
½ teaspoon Sichuan peppercorns ((optional))
2 tablespoons ginger ((finely minced))
6 oz. ground pork ((170g))
5 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
½ teaspoon sugar
2-3 tablespoons Lao Gan Ma Black Bean Chili Sauce
½ teaspoon white pepper
1 tablespoon soy sauce ((plus more, to taste))
½ teaspoon sesame oil
1/3 cup peanuts ((chopped, optional))
1 scallion ((chopped))
1 package cooked yellow lo mein noodles
A few big handfuls of any leafy green vegetable
Oil

Steps:

  • Pour 1/3 cup oil into the wok over medium-low heat and add the chilis. Let the peppers infuse the oil while you prepare the other ingredients. If using, crush the Sichuan peppercorns and add them to the oil as well, keeping the heat low enough so that nothing burns.
  • After a few minutes, add the minced ginger, turning up the heat very slightly in order to lightly fry the ginger.
  • Add the pork and stir until just cooked through, breaking up big chunks. The heat should be medium to medium-high right about now. Add the minced garlic, a couple splashes of cooking wine, and the ½ teaspoon of sugar. Stir and cook for another minute.
  • Then add 2-3 heaping tablespoons of the black bean hot sauce. Stir and cook for a couple minutes to let the flavors meld together.
  • Add ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Stir in the peanuts and the scallions. Stir until the scallions have cooked through.
  • Turn the heat up to high and add the noodles. Quickly stir fry the noodles for a few minutes to heat them through. When they're heated and well-coated with the sauce, add the leafy veggies and stir some more. If the noodles start sticking to the wok, stir faster and lower the heat slightly.
  • Taste for salt and add additional soy sauce in small increments to taste. Continue stirring until everything is combined and happy. Serve!

ROAST PORK LO MEIN



Roast Pork Lo Mein image

Our pork lo mein recipe is the real deal, made the same way we cooked it in our family's Chinese restaurant. Use Chinese BBQ pork from a restaurant/roast meat shop, or make your own with our recipe!

Provided by Bill

Categories     Noodles

Time 1h

Number Of Ingredients 21

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hot water
1/4 teaspoon sugar
1/2 teaspoon salt ((or to taste))
1/8 teaspoon ground white pepper
1/2 teaspoon sesame oil
8 ounces Chinese roast pork (char siu) (julienned into strips)
1 clove garlic ((minced))
1/4 cup carrot ((julienned))
1/2 cup water chestnuts ((sliced))
1/2 cup canned bamboo shoots ((in strips or sliced into bite-sized pieces))
1/2 cup sliced mushrooms ((such as shiitake, oyster, button, or baby portobello) )
2 1/4 cups napa cabbage ((shredded))
2/3 cup snow peas ((ends trimmed with fibrous string removed))
1 1/2 cups mung bean sprouts ((optional))
14 ounces cooked lo mein noodles
1 1/2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
2 scallions ((julienned))

Steps:

  • Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
  • Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
  • If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
  • Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
  • Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
  • Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
  • Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
  • Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
  • Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
  • Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

PORK OVER SCALLION LO MEIN AND BOK CHOY



Pork over Scallion Lo Mein and Bok Choy image

Make and share this Pork over Scallion Lo Mein and Bok Choy recipe from Food.com.

Provided by afr0bunny

Categories     Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb lo mein noodles
8 (4 ounce) boneless pork chops
1 lb baby bok choy, quartered
1 teaspoon red pepper flakes (or to taste)
1/4 cup toasted sesame seeds
1 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup water
1/4 cup rice wine vinegar
1 tablespoon dark brown sugar
1/2 cup chopped scallion
2 tablespoons peanut oil
3 tablespoons sesame oil

Steps:

  • cook, drain, and rinse lo mein- when cool, toss with 2 tbsp sesame oil and set aside.
  • pound pork to 1/4 in thick in large saute pan, heat 1 tbsp each sesame and peanut oil over med-high heat.
  • add bok choy and cook until golden brown (about 1 min per side).
  • add ginger and garlic and stir constantly for 2 min.
  • add soy, vinegar, sugar, water, and pepper flakes and simmer, partially covered, over med heat for 15 min.
  • meanwhile, salt and pepper the pork and brown it in 1 tbsp peanut oil, keep it warm in the oven if you need to.
  • toss the oiled lo mein with the scallions and sesame seeds and serve topped with the pork and bok choy.

Nutrition Facts : Calories 987.8, Fat 60.2, SaturatedFat 11.4, Cholesterol 121.6, Sodium 1357.6, Carbohydrate 62.8, Fiber 6.6, Sugar 4.5, Protein 52

GARLIC AND VINEGAR GLAZED PORK CHOPS WITH SCALLIONS



Garlic and Vinegar Glazed Pork Chops with Scallions image

Glaze stir-fried bell peppers and slices of pork with a garlicky soy and cider vinegar sauce.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/2 cup cider vinegar
2 tablespoons brown sugar or molasses
1 tablespoon cornstarch
3 garlic cloves, finely grated
2 scallions, chopped (white and green parts)
2 tablespoons vegetable oil
3 red, yellow or orange bell peppers, or a mix, sliced
Kosher salt and freshly ground black pepper
Four 3/4-inch-thick boneless pork chops, cut into 1/4-inch-thick slices
2 cups cooked white rice, for serving

Steps:

  • Mix the soy sauce, vinegar, brown sugar, cornstarch, garlic and scallions together in a small bowl and set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the bell peppers, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until crisp-tender, about 3 minutes. Add the pork and cook, stirring constantly, 1 minute. Add the reserved soy sauce mixture and boil until the pork is cooked through and glazed, 1 to 2 minutes. Serve with rice.
  • Yield: 4 servings
  • Active Time: 10 minutes
  • Total Time: 20 minutes
  • Ease of preparation: easy
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Tips:

  • Use fresh ingredients: Fresh vegetables and herbs will give your lo mein the best flavor. If possible, buy organic produce to avoid pesticides and herbicides.
  • Marinate the pork: Marinating the pork in a flavorful sauce will help to tenderize it and give it more flavor. You can use a variety of marinades, but a simple mixture of soy sauce, rice wine, and garlic is a good place to start.
  • Cook the noodles properly: Lo mein noodles should be cooked until they are al dente, or slightly firm to the bite. Overcooked noodles will be mushy and unpleasant to eat.
  • Use a hot wok: A hot wok is essential for getting a good sear on the pork and vegetables. If your wok is not hot enough, the food will not cook evenly and will be more likely to stick.
  • Add the ingredients in the correct order: The order in which you add the ingredients to the wok is important. Start with the meat, then add the vegetables, and finally the noodles. This will help to ensure that everything is cooked evenly.
  • Season to taste: Once the lo mein is cooked, be sure to taste it and adjust the seasoning as needed. You may want to add more soy sauce, rice wine, or chili sauce, depending on your personal preferences.

Conclusion:

Pork over scallion lo mein and bok choy is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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