grapeseed oil
3 teaspoons garlic, minced
1 teaspoon ginger, minced
3 tablespoons black bean sauce
1 tablespoon Chinkiang vinegar
½ cup vegetable stock
1 tablespoon flour dissolved in 2 tablespoons water
6–8 Shanghai bok choi
8 ounces cellophane noodles (vermicelli)
2 cups vegetable stock
1½ tablespoons Chinkiang vinegar
2 tablespoons tamari
¾ teaspoon sesame oil
3 teaspoons garlic, minced
peanuts, chopped
green onions, chopped
Sauté garlic, ginger, back bean sauce, and vinegar in grapeseed oil. Add stock and simmer. Whisk in flour mixture until sauce thickens, and remove from heat.
Boil Shanghai bok choi in well-salted water for 2–3 minutes. Drain well, slice in half longways, and place in deep, wide bowls.
Cook noodles and drain well, cutting if desired. Place servings on top of bok choi in bowls, and top with a few spoonfuls of reserved sauce.
Prepare broth by bringing just to a boil, then adding remaining ingredients. Ladle in prepared bowls, and garnish with chopped peanuts and green onions.
Serve immediately, stirring each bowl at the table.