Braised King Oyster Mushrooms and Bok Choy with Glass Noodles in Fermented Red Bean Curd Sauce 南乳杏鮑菇扒菜膽粉絲煲
A comforting Cantonese vegetarian dish featuring tender king oyster mushrooms and crisp bok choy, braised with silky glass noodles in a rich, aromatic fermented red bean curd sauce. This savory and umami-rich dish is perfect with steamed rice.
Hong Kong
Vegetarian
Vegetarian
Under 30 min
Nutrition (per serving)
385kcalCalories
11.2gProtein
48.5gCarbs
14.8gFat
4.2gFiber
580mgSodium
Ingredients
- 300g King Oyster Mushrooms
- 300g Bok Choy
- 100g Glass Noodles
- 2 cubes Fermented Red Bean Curd
- 2 cloves Garlic
- 3 slices Ginger
- 200ml Vegetarian Broth
- 1tbsp Shaoxing Wine
- 1tbsp Vegetarian Oyster Sauce
- 1tsp Sesame Oil
- 1tsp Sugar
- 1tbsp Cornstarch
- 2tbsp Water
- 2tbsp Cooking Oil
Steps
- 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.
- Heat cooking oil in a large wok or pot over medium-high heat. Add minced garlic and sliced ginger and stir-fry until fragrant.
- Add the mashed fermented red bean curd to the wok and stir-fry briefly to release its aroma.
- Add king oyster mushrooms to the wok and stir-fry for 2-3 minutes until slightly softened.
- Pour in vegetarian broth and Shaoxing wine. Add vegetarian oyster sauce, sesame oil, and sugar. Bring the sauce to a simmer.
- Add the bok choy to the pot, cover, and braise for 3-5 minutes until the bok choy is tender-crisp.
- Stir in the soaked and drained glass noodles. Let them absorb the sauce for 1-2 minutes.
- 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.
- Serve immediately with steamed rice.
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