how2heroes » Pork & Spinach Stir-Fry

Print Recipe

Serves 4

Ingredients

1 lb ground pork
1 bunch scallions, thinly sliced, white and green separated
1 lb rice vermicelli
½ onion, finely chopped
3 cups packed spinach, stems removed, leaves torn (can use frozen, just defrost and squeeze out liquid from 1 pkg)
juice of 1 lemon
canola oil
kosher salt
freshly ground black pepper

How-to

First, rehydrate rice noodles by pouring hot water over them and letting them soak until fully softened. Drain noodles in a mesh strainer
Heat a wok or large saute pan over high heat, add canola oil and swirl to coat pan
When oil shimmers, add pork, season with salt and pepper, and stir-fry until cooked through
Add scallion whites and onions and season with kosher salt. Saute until onions are softened and translucent, about 3 minutes. Add spinach and stir-fry until wilted and heated through
Add strained rice noodles and toss thoroughly to heat through. Pour lemon juice over noodles and toss to coat. Check flavor and add salt and pepper if necessary

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Ming Tsai

Ming Tsai was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. Ming attended Yale University, earning his degree in Mechanical Engineering. He spent his junior summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe.

In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine honored Ming as "Chef of the Year 1998." The James Beard Foundation crowned Ming "2002 Best Chef Northeast" and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." In 2007, Blue Ginger received the Ivy Award from Restaurants & Institutions for its achievement of the highest standards in food, hospitality and service, and in 2009, Ming and Blue Ginger won IFMA's Silver Plate Award in the Independent Restaurant category recognizing overall excellence in the country.

Ming is also a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN). For four years, Ming worked with Massachusetts Legislature to help write Bill S. 2701, which was recently signed into law. This groundbreaking legislation, the first of its kind in the US, requires local restaurants to comply with simple food allergy awareness guidelines.