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Vegetarian Chow Fun in Black Bean Sauce Chow
fun (also sometimes called chow foon, or koay teow) is one of
those dishes that almost everyone seems to adore. Take a trip
down to your local Asian market to pick up fermented black beans
and fresh rice noodles.
1 T. fermented black beans
2 cloves garlic
1 1/8" slice ginger
1 small onion
1 small bell pepper
1 head pak choy
1 stalk scallion, minced (optional)
1 T. soy sauce
1/2 tsp. Sugar
salt and pepper to taste
1 lb. fresh thick rice noodles
1. Rinse the black beans in
warm water to remove excess salt. Let the beans sit in warm water
for 5 minutes if they seem hard (you'll want them nice and soft).
2. Mince the garlic and ginger.
Slice the onion and bell pepper into thin 1" long strips. Wash the
pak choy well; chop off the bottom of the head and slice the remainder
into 1" chunks.
3. Heat 2 tsps. oil in a wok on
high. Open your package of noodles -- if they're stuck together into a
solid block, do your best to gently pry them apart (you don't need them
to be in long strips, so don't worry if they break). There's no need to
get too anal-retentive about it -- they'll come apart more as they cook.
Toss the noodles in the wok and stir-fry until the noodles are good and
4. Heat 2 tsps. of oil in the
cleaned wok. Stir-fry the garlic, ginger and black beans. Mash up the
beans as you toss the ingredients about.
5. After two minutes or so, add the
onion and cook until translucent (3-4 minutes). Add the bell
pepper and pak choy, and cook until the vegetables no longer taste raw,
but are still a little crisp. If you find the mixture seems a little
dry, add a tbsp. or more of water, rather than pouring in more oil.
the noodles to the wok and toss well to combine. Add the soy
sauce, sugar and salt and pepper to taste.
7. Transfer to a plate, sprinkle
with scallions, and serve.
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