Zha cai and shredded pork noodle soup (zha cai rou si mian)

Slice the zha cai stem into thin slabs and julienne it thinly.

Cut the pork into slabs and julienne into 1/8-inch strips to match the zha cai.

Marinate the pork with soy sauce, Chinese cooking wine, cornstarch and white pepper; mix well, then mix in a tablespoon of oil so the strips do not tangle.

Set a pot of water over medium heat; it takes 8 to 10 minutes to boil.

Heat the wok on high until smoking, drizzle in a generous amount of oil and swirl.

Stir-fry the pork over high heat about 2 minutes until it changes color. Add the ginger, garlic and shallots and stir until fragrant.

Add the julienned zha cai and the red chili; stir-fry over high heat 2 to 3 minutes.

Pour in 4.5 cups of water (or stock) and bring to a boil. Add no salt; taste the broth, since brands vary in sodium.

Cover and simmer over low heat 10 minutes.

Boil the noodles three minutes (or per the package), then blanch the baby bok choy in the same water.

Put the noodles in a serving bowl with the bok choy on the side; toss cilantro and scallion into the soup and spoon the pork, zha cai and broth over the noodles.