Chinese Barbecue Pork & Noodles

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SF Gate

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Ingredients

2 baby bok choy, about 6 to 8 ounces

8 to 10 ounces Chinese barbecue pork (see Note) or half a Chinese roast duck

8 ounces dried Chinese wheat/egg noodles or spaghetti

2 tablespoons vegetable or olive oil

2 tablespoons fermented black beans, rinsed and smashed, to taste (see Note)

2 teaspoons minced garlic, about 2 large cloves

1 teaspoon minced ginger

2 tablespoons amontillado sherry

1 medium carrot, julienned, about 3/4 cup

1 cup low-salt chicken stock broth + more if needed

1/2 cup green onion, cut into 2-inch lengths and julienned, about 1 1/2-2 onions

3 to 4 teaspoons hoisin sauce, or to taste

-- Kosher salt to taste

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