Quick Asian Filling

Put a wife pan over medium heat. When hot, add a tablespoon of neutral cooking oil.

Add the ground pork. Season with salt and pepper, then break apart with a spoon. Cook for 5 minutes total, stirring occasionally to brown the meat evenly.

While the meat cooks, slice and cube the mushrooms and carrots to similar size.

Push the pork out to the sides, then add the mushrooms and carrots. Season and cook for another 5 minutes.

While the mushrooms and carrots cook, rough chiffonade the baby bok choy.

Stir together the pork, mushrooms, and carrots. Add the baby bok choy over the top. Season, then put a lid over the pan and cook another 4 minutes until eilted.

Serve over Momofuku noodles or in rice paper wrappers or even brown rice.