Pork & Bok Choy Stir-Fry

Have you started noticing a theme with our posts here lately? They're stemming from our fresh veggies in our CSA box. On this night we had a large head of bok choy. We pondered and pondered about what to do with this thing because it was one of our "experimental" items for that week. I exhausted all my regular recipe searches (Google, Food Network, cookbooks) but ended up going with this one from Eating Well.

Patrick and I were both very pleased with the outcome and looking forward to eating the leftovers. Here's the recipe and I've included my notes in green italics. 

Pork and Bok Choy Stir-Fry 
  8 ounces soba or rice noodles  we used soba noodles
  3/4-1 pound pork tenderloin, trimmed  we used thick pork chops
  1/3 cup water 
  1/4 cup Shao Hsing rice wine or dry sherry we used cooking sherry
  2 tablespoons reduced-sodium soy sauce 
  2 teaspoons cornstarch 
  1 tablespoon peanut oil or canola oil 
  1 medium onion, thinly sliced 
  1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips 
  we sliced up some mushrooms and included these
  1 tablespoon chopped garlic*
  1 tablespoon chile-garlic sauce*
            *Patrick has Sriracha sauce stocked in his pantry so instead of buying chile-garlic sauce we used his sauce and added an extra chopped garlic to the stir-fry.

Preparation
1. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
2. Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Patrick was in charge of the pork and did not think slicing them into "matchsticks" was necessary so he sliced thinly sliced them lengthwise. Later he conceded that something between what he did and a "matchstick" would be best. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
3. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and mushrooms and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and chile-garlic sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.

4. Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.