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

• 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

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.

shaoxing wine, soy sauce, fermented black bean sauce, noodles, vegetable oil, bok choy, chinese, lengths, bean sprouts

Taken from www.seriouseats.com/recipes/2012/01/vegan-bok-choy-with-chives-black-bean-sauce-chow-fun.html (may not work)