Pak Choy Pasta - Test 2

https://www.cookingupclean.com/pancetta-bok-choy-pasta/

1 - I made a few alterations and it turned out really nicely!

2 - I didn't follow the sequence and it may have been a happy accident. Instead of mixing the sauce together in a separate bowl before putting the pac choy in, I added everything individually in the pan as the pac choy was cooking. I felt like the sauce was of a really nice consistency. 

3 - Yup, adding the liquid stuff later instead of pre-mixing works just fine. Also wanted to point out the cooking the bacon, mushrooms and garlic all together at the beginning works well, too. Such time savers! 

12 oz spaghetti or thinner

5 oz bacon, cut into lardons

5oz mushrooms, sliced

1 clove garlic, minced

1 lb. pak choy, chopped

4 scallions, chopped

2 Tbsps. tamari or soy sauce

¼ cup dry white wine

2 Tbsp. rich beef broth (or 2 Tbsps. liquid made with 1tsp concentrate and the rest water)

2 Tbsp. heavy cream

½ tsp toasted sesame oil

1. Boil noodles in salted water until al dente.
2. Meanwhile, sauté bacon, garlic, and mushrooms in a large frying pan or wok until the bacon starts to brown. 
3. In a small bowl, whisk together tamari, wine, broth, cream and sesame oil.
4. Add the pak choy and scallions to the pan. Sauté until pak choy is wilted
5. Add the tamari, wine, broth, cream and sesame oil. Toss everything together thoroughly. sauce and cook together for a minute.
6. Turn off the heat and mix in the cooked noodles and toss until the noodles are completely covered in the sauce.
7. Serve hot!