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.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Vegan: Bok Choy with Chives, Black Bean Sauce, and Chow Fun
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||Vegan: Noodle Stir Fry? Reverse The Ratios|
- 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 of scallions, cut into 2-inch lengths
- 1 large leek, quartered lengthwise and cut into 1-inch lengths
- 2 cups mung bean sprouts
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.
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.
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.