14) Put noodles in bowls, pour sauce on top, and add the pork. 15) Put the bok choy on the side and sprinkle with green onions, peanuts, and fried shallots. 16) Mix it all up and enjoy!

Place the lamb in a medium bowl and add half the garlic and half the sauce. Stir together. Add the cornstarch and 1/4 cup water to the remaining sauce. Separate the large leaves from the bok choy.

The book features some 300 ‘‘quick-from-scratch'' recipes, all ready in less than 60 minutes, and some in even less time than that, ranging from soups and salads to desserts.

1. Separate bok choy leaves, with ribs intact, from the central core. Discard the core. With a paring knife, separate the leaves from their ribs, leaving the smallest inner leaves whole.

Add the bok choy and stir-fry until it starts to soften. Then, add the garlic and cook for another minute. Add the blanched noodles and toss with the bok choy for 2 minutes to combine.

Add the chicken, bok choy and rice noodles to the skillet and continue cooking until the greens are wilted and the rice noodles are tender, but not too soft, approximately 5 to 6 minutes.

6 ounces thin rice noodles 1⁄4 cup reduced-sodium soy sauce 3 tablespoons rice vinegar 3 tablespoons hoisin sauce 1 tablespoon canola oil 2 garlic cloves, minced 1 small jalapeño pepper, seeded ...

Add the soba noodles and cook for 3 to 4 minutes or until just al dente. Add the sliced bok choy to the boiling water and immediately drain in a colander. Allow to cool to room temperature.

Add the onions; cook and stir for 3 minutes, or until the onions are soft. Add the bok choy and noodles; cover and cook for 1 minute. Add the snow peas and oil; toss well. Cover and cook for 30 ...