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

"This recipe appears in: Vegan: Noodle Stir Fry? Reverse The Ratios [Photographs: 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. 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. Special equipment: Wok amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Bok Choy With Chives, Black Bean Sauce, and Chow Fun Recipe Reading Options: Cooking Mode Text Only 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...."