Lo Mein

I love when the Bountiful Basket has the "Asian Pack" option.  It means bok choy and subsequently lo mein for dinner!  While not originally a GF recipe, just sub in some GF spaghetti (I prefer the Ancient Harvest quinoa/corn blend) and you are good to go!  Just be careful that your asian sauce ingredients are GF as a lot of brands are not.  Credit for this one goes to my aunt who actually introduced our family to a GF way of thinking!  Thanks J!

3 tablespoons soy sauce (La Choy)
2 tablespoons oyster sauce (Panda Brand)
2 tablespoons hoisin sauce (Sun Luck)
1 tablespoon sesame oil
1/4 teaspoon five-spice powder
1 pound pork loin chops, sliced into 1/8 inch pieces (I've also done with chicken as shown in the picture.  Both are delicious!)
1/2 cup chicken broth
1 teaspoon cornstarch
2 cloves garlic
2 teaspoons grated ginger root
olive oil
1/2 pound mushrooms, sliced (sometimes I sub snow peas, I happened to have both this time so used both!)
2 bunches scallions
1 head Chinese cabbage or bok choy (happend to have bok choy and some asian cabbage so used both!)
8 ounces GF pasta noodles
1 tablespoon Asian chile garlic sauce

Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.  Place 3 tablespoons of mixture in a large ziplock bag, add pork.  Seal bag and squish around so all pieces are coated with marinade.  Refrigerate at least 15 minutes or up to 1 hour.  Whisk broth and cornstarch into remaining soy sauce mixture.  In separate small bowl, mix garlic and ginger with 1/2 teaspoon oil, set aside.

Heat 1 tsp oil in skillet over high heat until just smoking.  Add half of pork in single layer.  Cook until browned on all sides.  Transfer pork to medium bowl and repait with remaing pork and more oil. 

Return skillet to high heat, add more oil.  Add mushrooms and cook, stirring occasionally, until light golden brown.  Add scallions and continue to cook, stirring occasionally, until scallions are wilted.  Transfer vegetables to bowl with pork.

Add more oil and cabbage/bok choy to now empty skillet.  Cook, stirring occasionally, until it starts to wilt.  Clear center of skillet; add garlic/ginger mixture and cook.  Return pork/vegetable mixture and broth/soy mixture to skillet; simmer until thickened and ingredients are well incorporated.

While cooking pork and vegetables, cook pasta noodles.  After draining noodles, transfer back to pan and add cooked stir-fry mixture and chile garlic sauce.  Toss noodles constantly until sauce coats noodles.  Serve immediately.