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.

Note:
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

 

Ingredients:

·        
1/2 cup
Shaoxing wine or dry sherry

·        
3
tablespoons dark soy sauce

·        
2
tablespoons fermented black bean sauce (or 3 tablepoons whole fermented black beans,
mashed with the back of a fork)

·        
1/2
pound fresh chow fun noodles

·        
2
tablespoons vegetable oil

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

·        
1/4
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

 

Directions:

1.      
Combine
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.

2.     
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.

3.     
Add
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.

Remember to sign up for your free Healthy Living / Personal Development book a month

 

Also check for more recipes and other information at our book site for help with Healthy Living Solutions.

Also check out the great articles we have at our other site on Healthy Living Solutions

r Healthy Living Solutions