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quick fix | 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
serves 2-3 

30 minutes

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 soft.
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.
6. Add 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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