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

[Photographs: J. Kenji Lopez-Alt]

Instead of noodles, the base of the 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.

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

About This Recipe

Yield:makes 4 servings
Active time:15 minutes
Total time:15 minutes
Special equipment:Wok
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


  1. 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. 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. 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.


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