Main Ingredients:
Baby Bok Choy: 2 heads; Glass Noodles: a small amount.
Additional Ingredients:
Garlic: as needed; Bird’s Eye Chili: 1 piece; Cilantro: as needed; Light Soy Sauce: as needed; Oyster Sauce: as needed.
Taste: Mildly Spicy; Technique: Mix; Time: Ten Minutes; Difficulty: Advanced.
Detailed Steps for Cooking Garlic Baby Bok Choy with Glass Noodles
I used half a handful of glass noodles, very little, washed them clean, and blanched them in boiling water.
Wash the baby bok choy clean, soak in lightly salted water for about 10 minutes, then wash thoroughly again. Cut the cleaned baby bok choy in half vertically, then divide one half into two or three portions.
Add an appropriate amount of water to a pot, add some salt when the water boils, blanch the cut baby bok choy until cooked, then remove and rinse with cold water, drain excess water. Alternatively, you can steam them. I prefer this method as it gives a crisp texture, better than steaming. You can give it a try.
Peel and wash the garlic, chop it finely but not too finely, wash the bird’s eye chili and slice it, wash the cilantro and chop it.
Arrange the baby bok choy on a plate, place the soaked glass noodles on top.
Heat a wok with some oil, add most of the chopped garlic and bird’s eye chili, stir-fry until the garlic is fragrant, then add light soy sauce, oyster sauce, season to taste, and finally add the remaining chopped garlic and stir-fry evenly. You can add a little salt to taste, but I didn’t add any, it tasted just right to me.
Pour the stir-fried garlic evenly over the glass noodles and baby bok choy, mix well before eating.
