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1 lb udon noodles

½ lb baby bok choy, trimmed, halved, and washed

1 small onion, ¼" slices

5-6 cloves garlic, finely minced

Cooking oil

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Meat:

½ lb choice of meat (I used pork butt)

½ Tbsp dark soy sauce

½ Tbsp soy sauce

⅛ tsp baking soda

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Sauce:

¾ c low sodium chicken broth or water

2 Tbsp shaoxing wine

2 Tbsp oyster sauce

2 Tbsp dark soy sauce

1½ Tbsp soy sauce

1½ tsp sugar

1 tsp sesame oil

½ tsp black pepper

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Meat:

1. In a bowl, marinate your choice of protein with dark soy sauce, soy sauce, and baking soda. Mix well and set it aside.

Sauce:

2. In a small bowl, combine chicken broth, shaoxing wine, oyster sauce, dark soy sauce, soy sauce, sugar, and black pepper. Mix well.

Stir Fry:

3. In a large pan or wok, heat 1-2 Tbsp oil. Sauté marinated protein for 2-3 minutes on each side.

4. Once the meat is cooked through, add onions and garlic, and sauté until onions are barely translucent, ~1-2 minutes.

5. Next add in the udon noodles and pour in all of the sauce. Cover the lid and steam for 2 minutes.

6. Uncover the lid and add bok choy and cover with a lid for another 2-3 minutes. Once the bok choy is slightly cooked through, uncover the lid.

7. Finish the dish off with sesame oil. Toss everything together and serve and enjoy!

Tags: Asian, beef, bok choy, Chinese, dairy-free, dinner, egg-free , eggless, gluten-free, main, nut-free, noodle, pork, stir-fry, veg