Garlic Vermicelli with Baby Bok Choy
Tender baby bok choy is blanched until silky, then crowned with soaked vermicelli dressed in a savory garlicky sauce. This light, aromatic dish steams together in minutes for a flavorful vegetarian main or side.
Story
A classic Chinese home-style dish where simple ingredients transform into something greater than the sum of their parts. The bok choy stays bright and crisp-tender while the vermicelli soaks up all that delicious garlicky sauce.
Ingredients
baby bok choy
4 heads
vermicelli or cellophane noodles
1 handful (about 30g)
garlic
4 cloves, finely minced
oyster sauce
1 tablespoon
light soy sauce
1 tablespoon
steamed fish soy sauce
1 tablespoon
vegetable oil
2 tablespoons
salt
1 teaspoon
optional: sliced scallions for garnish
to taste
Instructions
1
Prep the vegetables
Cut each baby bok choy in half lengthwise, then cut in half again so you have quarters. Soak the vermicelli in room temperature water for 10 minutes until soft and pliable, then drain well.
2
Blanch the bok choy
Bring a pot of water to a boil with the salt. Add the bok choy quarters and cook for 2-3 minutes until they're bright green and just tender when pierced with a fork. Lift out carefully and arrange on a serving plate.
3
Season the vermicelli
In a bowl, mix the drained vermicelli with the oyster sauce, light soy sauce, and steamed fish soy sauce. Toss until evenly coated. Sprinkle the minced garlic over the top.
4
Steam and finish
Spread the dressed vermicelli over the arranged bok choy. Steam over high heat for 5-6 minutes until the vermicelli is heated through and has absorbed the flavors. Heat the vegetable oil until smoking, then drizzle over the top for a fragrant finish. Garnish with scallions if desired.
