Fish Food
INGREDIENTS
1 tbsp Olive Oil
¼ tsp Red Pepper Flakes
3 Garlic cloves, minced
1 tbsp Ginger, minced
2 Scallionswhites and greens separated, cut thinly on bias
8 oz Sausage (Ground Pork)(if substituting ground turkey, add 2 Tbsp. more oil)
1 lb Bok Choy (pref Baby Bok Chop)leaves separated and cut into 1 1/2-inch pieces if large
1 Carrot, shredded
2 tbsp White Vinegar
6 oz Farfalle (bowtie) Pasta
Salt
For the sauce (optional)
Soy Sauce
Salt or Fish Sauce
DIRECTIONS
1
Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes.
2
Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
3
Meanwhile, bring a pot of water to a boil. Season with salt. Add pasta. Cook until al dente, about 7- 9 minute. Drain. Add pasta to skillet and toss. Serve with scallion greens.
4
You can add soy sauce to make a type of glaze.
Ingredients
1 tbsp Olive Oil
¼ tsp Red Pepper Flakes
3 Garlic cloves, minced
1 tbsp Ginger, minced
2 Scallionswhites and greens separated, cut thinly on bias
8 oz Sausage (Ground Pork)(if substituting ground turkey, add 2 Tbsp. more oil)
1 lb Bok Choy (pref Baby Bok Chop)leaves separated and cut into 1 1/2-inch pieces if large
1 Carrot, shredded
2 tbsp White Vinegar
6 oz Farfalle (bowtie) Pasta
Salt
For the sauce (optional)
Soy Sauce
Salt or Fish Sauce