Main Ingredients:
Bok Choy Leaves: 4 large pieces; Wood Ear Mushrooms: 1 small handful (soaked); Vermicelli: 1 small handful; Cilantro: 1 sprig.
Seasonings:
Light Soy Sauce: 1 tbsp; Oyster Sauce: 1 tbsp; Dark Soy Sauce: a little; White Vinegar: 1 tsp; Sugar: 1 tsp; Green Onion: 1 stalk; Ginger: 2 large slices; Garlic: 2 cloves; Red Chili Threads: as needed.
Taste: Savory; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Lao Chu Bok Choy
Soak the wood ear mushrooms
Vermicelli, cut if too long
Cook the vermicelli in boiling water until soft, then remove and set aside
Wash and prepare the bok choy leaves (the stems can be used for another dish)
Wash and slice the pork belly (pork belly is preferred)
Chop the green onion, slice the ginger and garlic, rinse the red chili threads
Heat a little oil in a pan, stir-fry the bok choy leaves
Stir-fry until the bok choy leaves release water and become soft, then remove and set aside
In another pan, stir-fry the pork slices until fragrant
Add the green onion, ginger, garlic, and red chili threads, stir-fry until fragrant
Add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp vinegar, 1/2 tsp sugar, and a little dark soy sauce, stir-fry until well mixed and fragrant
Add the stir-fried bok choy, cooked vermicelli, and soaked wood ear mushrooms
Stir-fry for a few more minutes, taste the flavor, and add a little salt if needed
Add cilantro, stir-fry briefly, and remove from heat
Finished Dish
