Main Ingredients:
Bok Choy: 350g; Wood Ear Mushrooms: 4 pieces; Bean Vermicelli: appropriate amount; Pork Belly: appropriate amount.
Additional Ingredients:
Scallions: appropriate amount; Ginger: appropriate amount; Red Chili Pepper: appropriate amount; Cilantro: 1 bunch.
Seasonings:
Salt: appropriate amount; Light Soy Sauce: appropriate amount; Dark Soy Sauce: appropriate amount; Vinegar: appropriate amount; Cooking Wine: a little; Granulated Sugar: a little.
Flavor: Slightly Spicy; Cooking Method: Stir-Fry; Time Required: Half an Hour; Difficulty: Moderate.
Steps to Make Laochu Bok Choy
Wash the bok choy.
Only take the leafy part and tear it into large pieces.
Soak the wood ear mushrooms in cold water.
After removing the stems, wash and tear them into large pieces.
Wash the bean vermicelli and blanch it in hot water until it becomes soft and smooth, then remove it from the water and soak it in cold water.
Chop the scallions into small pieces and slice the ginger into thin strips.
Cut the fresh red chili pepper into small rings and chop the cilantro into sections.
Cut the pork belly into slices.
Mix light soy sauce, dark soy sauce, cooking wine, and vinegar to make a sauce and set it aside.
Heat the wok and add oil, then add star anise and stir-fry the pork belly until fragrant.
Then stir-fry the scallions, ginger, and red chili pepper until fragrant.
Add the bok choy and stir-fry until it becomes soft and wilted.
Pour in the sauce and add the wood ear mushrooms.
Then add the bean vermicelli and stir-fry until everything is evenly mixed.
Add salt and granulated sugar to taste.
Sprinkle cilantro on top and serve.
