Vegetable Bowl with Glass Noodles
A hearty yet light bowl of wilted bok choy, tender mushrooms, and silky glass noodles dressed in savory pork lard. Colorful carrot flowers add a playful touch to this comforting homestyle dish.
Story
This humble vegetable bowl showcases the gentle flavors of Jiangnan home cooking. The key is using pork lard for that authentic wok flavor—it's worth seeking out for the aroma it imparts.
Ingredients
Baby bok choy
4 heads
Glass noodles (cellophane noodles)
50g
Shiitake mushrooms
4 medium
Carrot
1 medium
Pork lard
2 tablespoons
Garlic cloves
2, minced
Salt
to taste
Light soy sauce
1 tablespoon
Instructions
1
Prep the vegetables and noodles
Separate the bok choy leaves and give them a good rinse. Cut the stems and leaves into bite-sized pieces. Soak the glass noodles in warm water until pliable, about 10 minutes, then drain well. Slice the mushrooms thinly. Peel the carrot and use a small flower-shaped cutter to create decorative rounds, or simply slice into thin circles.
2
Blanch the bok choy
Bring a pot of salted water to a boil. Add the bok choy stems first and cook for 30 seconds, then toss in the leaves and cook another 15 seconds until just wilted but still bright green. Drain and set aside.
3
Stir-fry with pork lard
Heat a wok or large skillet over medium-high heat. Add the pork lard and let it melt, then throw in the minced garlic and stir until fragrant, about 30 seconds. Add the mushrooms and carrots, stir-frying until slightly softened, about 2 minutes. Pour in a splash of water and the soy sauce.
4
Combine and serve
Add the glass noodles to the wok and toss everything together. The noodles will absorb the savory sauce. Add the blanched bok choy and gently fold to combine. Season with salt to taste. Serve immediately in deep bowls, drizzled with any remaining pan juices.
