Ingredients
4 Tbsp canola oil
1 stalk lemongrass (outer layer discarded), finely chopped
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 lb ground pork
1 tsp red-pepper flakes
1/4 cup fish sauce (available in the Asian aisle of the supermarket)
Pinch of salt and sugar
1 package (14 oz) flat rice noodles
1 medium onion, halved and thinly sliced
2 baby bok choy (bottoms trimmed), thinly sliced crosswise
1 bunch Chinese broccoli, sliced
1 handful fresh basil leaves
Preparation
1 In a medium skillet, heat 2 tablespoons of the canola oil on medium. Add the chopped lemongrass, shallots, and garlic, and saute the mixture until fragrant, about 2 minutes. Remove the sauteed ingredients to a plate.
2 In the same skillet over medium heat, saute the ground pork, breaking up any large clumps, until it’s cooked through, 5 to 7 minutes. Add the lemongrass mixture, along with the red-pepper flakes, fish sauce, and salt and sugar. Continue to cook until the sauce becomes thickened, about 5 minutes. Remove from the heat and set aside.
3 Cook the rice noodles according to package instructions. In a large skillet on medium high, heat 2 tablespoons of oil. Then add the onions and cook until slightly soft, about 4 minutes. Add the bok choy and Chinese broccoli, and cook until just tender, about 4 more minutes.
4 Add the pork mixture and rice noodles to the vegetables. Then add the basil and toss to combine, adjusting the seasoning as needed.
