Bok Choy With Chives, Black Bean Sauce, and Chow Fun Recipe

J. Kenji Lopez-Alt

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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 1/2 cup Shaoxing wine or dry sherry

  • 3 tablespoons dark soy sauce

  • 2 tablespoons fermented black bean sauce (or 3 tablespoons 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


  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.


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, any cooked vegan Chinese noodle will work.

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Nutrition Facts (per serving)
285 Calories
10g Fat
35g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 1379mg 60%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 12g
Vitamin C 59mg 296%
Calcium 219mg 17%
Iron 4mg 24%
Potassium 1029mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)