Recipe courtesy of Ching-He Huang
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25 min
20 min
5 min
4 servings


Black Bean Sauce:


For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.

For the stir-fry: Slice the bok choy stems.

Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.

Add the black bean sauce and gently stir to coat all of the ingredients.

Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.

Serve immediately garnished with sliced scallions.

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