Braised King Oyster Mushrooms and Bok Choy with Glass Noodles in Fermented Red Bean Curd Sauce

Ingredients

Instructions

1. 1

   Soak glass noodles in warm water until soft, then drain and set aside. Prepare the king oyster mushrooms by slicing them into 1cm thick rounds. Wash and halve the bok choy lengthwise. Mash the fermented red bean curd.

2. 2

   Heat cooking oil in a large wok or pot over medium-high heat. Add minced garlic and sliced ginger and stir-fry until fragrant.

3. 3

   Add the mashed fermented red bean curd to the wok and stir-fry briefly to release its aroma.

4. 4

   Add king oyster mushrooms to the wok and stir-fry for 2-3 minutes until slightly softened.

5. 5

   Pour in vegetarian broth and Shaoxing wine. Add vegetarian oyster sauce, sesame oil, and sugar. Bring the sauce to a simmer.

6. 6

   Add the bok choy to the pot, cover, and braise for 3-5 minutes until the bok choy is tender-crisp.

7. 7

   Stir in the soaked and drained glass noodles. Let them absorb the sauce for 1-2 minutes.

8. 8

   Stir the cornstarch slurry (cornstarch mixed with water) and slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to your desired consistency.

9. 9

   Serve immediately with steamed rice.