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1
Bring a pot of water to a boil.
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2
Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.
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3
Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl.
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4
In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar.
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5
Mix 1 tablespoon soy sauce and the broth in a third bowl.
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6
Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl.
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7
Place the four bowls by the stove.
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8
Place a large skillet over high heat.
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9
Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes.
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10
Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.
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11
Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute.
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12
Add the garlic mixture and fry 30 seconds.
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13
Add the broth and boil until reduced by half, 4 minutes.
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14
Divide the broth among bowls and drizzle with the chili oil and vinegar.
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15
Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes.
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16
Drain and toss with the remaining 2 tablespoons sesame oil.
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17
Season with salt, then divide among the bowls.
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18
Top with pork and sprinkle with sesame powder.
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19
Serve with more sesame and chili oil.
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20
Photograph by Sang An
