Noodles with Greens and Gravy

Ingredients in this Recipe

1 scant teaspoon plus a pinch of sugar
1 tablespoon fermented soybean paste (dao jiao), mashed until smooth
1 tablespoon minced garlic
1 tablespoon rice or cider vinegar
1 tablespoon Thai fish sauce
1 teaspoon cornstarch dissolved in 1/4 cup water
1 teaspoon soy sauce
1/2 cup mild chicken, beef, or pork broth or water
1/2 pound fresh rice noodles or 1/4 pound wide dried rice noodles
2 heads baby bok choy, quartered lengthwise and well washed (about 3 cups packed)
2 ounces boneless pork butt or shoulder, thinly sliced across the grain into 1 by 1/2 inch pieces (or substitute lean beef or boneless chicken, similarly sliced)
2 tablespoons peanut oil or vegetable oil
Chile Vinegar Sauce
Generous grinding of white or black pepper

See Full Recipe at Martha Stewart