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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Cut noodles into pieces, 1 1/2" long and 1/2" wide. Set aside. Heat 2 tbsp of oil in wok to 400°F. Add Chow Fun, and stir-fry quickly until it is well heated. Add 1/2 tsp salt and the soy sauce. If it's too dry, add the chicken stock. Remove from wok. Heat 2 tbsp of oil in wok to 400°F. Stir-fry pork for 1 minute. Add bok choy, sprouts, and scallion, and 1/2 tsp salt. Stir-fry for 2 minutes (may be prepared in advance to this point). Add chow fun and stir until heated throughout.