We ordered it and it came with noodles and pork, that was it! We were both pretty sure it was supposed to have a bunch more stuff in it, I think our Waiter had the kitchen dumb it down and Americanize it! We then became obsessed with it and finding out how it is supposed to be made. We found many recipes and as usual my Husband took information from all of them and did his own thing! It was quite delicious and will be on our menu from now on!
2 tbsp honey
1/2 English cucumber diced
1 jalapeno end and seeds removed, sliced
2 scallions diced
4-5 mushrooms cleaned and sliced
Red bell pepper diced (optional)
1tsp Shaoxing rice wine (or sherry)
1/4 - 1/2 c dry roasted peanuts
3/4 c Chicken Broth
2 tsp chopped Pickled Vegetables (you can find this in most Asian Markets, we could not find a mix so we got the small jar of pickled cucumber and bamboo shoots)
2 tsp Chili Oil with chili's (if you don't have chili oil with the ground chili's in it, use the regular chili oil and add 3/4 tsp of ground chili flakes)
4 cloves of garlic minced
2 inch knob of Ginger peeled and diced small
Place the meats in a large non stick skillet or Wok, cook while breaking into small pieces with a spoon. Defat the meat while frying. (husband does this by tilting the skillet, push the meat to the high side and mop up grease with unscented paper towels).
Get your water and bouillon cube boiling for your noodles, cook according to package directions. Toss in the bok choy when you have about one minute cook time remaining to give them a quick blanch. Drain noodles/veggies.