Bok Choy with Chives, Black Bean Sauce, and Chow Fun

Bok Choy with Chives, Black Bean Sauce, and Chow Fun

stir-fried bok choy base

From our friends
at Serious Eats


Instead of
noodles, the base of this vegan dish is stir-fried bok choy (cooked in a
super-heated cast iron wok to get some nice, smoky wok hei into it) along with
flowering chives, Chinese chives, and leeks in a savory fermented black bean
and soy-based sauce. The noodles are still great—perfect for adding a bit of
textural and flavor contrast—but now their ratio is more akin to the
marshmallows in the Rice Krispies.

You need a supply of fresh steamed rice noodles for this recipe. Check your
local Chinatown or a good Asian grocery. Steamed rice noodles need to be used
the day they are made. Do not refrigerate them or they will become
brittle/stale very rapidly. If you can’t find chow fun noodles, and cooked vegan
Chinese noodle will work.


YIELD: makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes



1/2 cup
Shaoxing wine or dry sherry

tablespoons dark soy sauce

tablespoons fermented black bean sauce (or 3 tablepoons whole fermented black beans,
mashed with the back of a fork)

pound fresh chow fun noodles

tablespoons vegetable oil

1 1/2
pounds bok choy (about 1 medium head), cut into rough 2-inch lengths (about 4
quarts packed pieces)

pound Chinese chives or scallions, cut into 2-inch lengths

1 large
leek, quartered lengthwise and cut into 1-inch lengths

2 cups
mung bean sprouts



Shaoxing wine, soy sauce, and black beans in a small bowl and stir. Set aside.
If noodles are cold, transfer to a microwave-safe bowl and microwave under high
power for 1 minute.

Heat 1
tablespoon oil over high heat in a large wok until smoking heavily. Add bok
choy and toss to coat in oil. Cook, stirring and tossing occasionally, until
bok choy is charred in spots, bright green, and tender-crisp, about 2 minutes
total. Transfer cooked bok choy to a bowl and wipe out wok with a paper towel.

remaining tablespoon oil to wok and heat over high heat until heavily smoking.
Add chives and leeks and cook, stirring and tossing occasionally, until charred
in spots, about 1 minute. Add bean sprouts, noodles, bok choy, and sauce. Cook,
carefully flipping and turning until noodles and vegetables are evenly coated
in sauce. Transfer to a large serving platter and serve immediately.

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