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Export 19 ingredients for grocery delivery
Step 1
In a large bowl, combine the pork, garlic, Chinese cooking wine, soy sauce, mirin, vegetable oil, ginger, and Chinese five spice. Mix well, then set aside to marinate for 15 minutes.
Step 2
Toast the Sichuan peppercorns in a small pan over medium heat until fragrant, about 5 minutes, stirring constantly.
Step 3
Grind the peppercorns with a mortar and pestle or a spice grinder until fine, then add 2-3 teaspoons to a medium bowl. (Add more if you prefer a spicier, tinglier sauce)
Step 4
Add the chili oil, sesame paste, soy sauce, garlic, sugar, and sesame oil, to the medium bowl and whisk well to form a paste. Set aside.
Step 5
If using spaghetti pasta, bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. If using fresh noodles, cook for 2 minutes and drain immediately. Do not overcook.
Step 6
Add the bok choy to the pasta water and blanch for 1 minute. Remove to an ice bath to stop cooking. Drain the noodles and set aside.
Step 7
Heat a large skillet or wok over medium heat and coat the bottom with oil. Add the prepared meat, and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes.
Step 8
Stir in the mustard greens and cook for 5 minutes.
Step 9
To serve, take a serving bowl and add half of the spicy sauce, cooked noodles, cooked pork, 1-2 bok choy, and 2-3 tablespoons of chicken broth. Repeat for the second serving.
Step 10
Garnish with chopped green onions and crushed peanuts if desired.
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