I have been traveling for the last two weeks with work, and therefore haven't been able to cook. I was going through a slight withdrawal. So even though I was very tired yesterday, I couldn't wait to get back to my kitchen and cook up something new. We had Thai food a few times while traveling, and I was still craving it. So this is my rendition of Thai food, and I thought it turned out great, except it wasn't quite as spicy as we like it. So... I've added some extra heat to this recipe, and feel free to add sriracha if you want it even hotter!
2 tablespoons olive oil
1 large onion, 1/2 finely chopped, 1/2 thinly sliced
4 garlic cloves, minced
1 pound ground pork
1/2 pound chicken breast, cubed
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
6 dried hot chiles
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
3 tablespoons sambal oelek (hot chile sauce)
1 pound baby bok choy
1 pound noodles (I used whole wheat soba noodles, but rice noodles would be great too)
In a very large nonstick skillet, heat the olive oil. Add the onions and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, diced chicken, brown sugar, black bean sauce, dried chiles, soy sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar and 2 tablespoons sambal oelek.
Make the sauce: In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
Bring a large pot of water to a boil. Add the bok choy and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the bok choy to a work surface and cut it into large pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles.
Add the bok choy to the skillet. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Top with toasted sesame seeds if desired.