INGREDIENTS

1/4 pound dried rice vermicelli
1/3 cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons chili garlic sauce
2 tablespoons cooking oil
1 tablespoon minced garlic
1 green onion, thinly sliced
2 cups julienned baby bok choy
1/2 cup julienned Virginia ham
1/4 cup Sichuan preserced vegetables (optional), rinsed

COOKING METHOD

GETTING READY

Soak rice vermicelli in warm water to cover until softened, about 30 minutes; drain.

Combine sauce ingredients in a bowl.

COOKING

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add green onion, bok choy, ham, and preserved vegetables; stir-fry for 2 minutes. Add rice vermicelli and sauce; stir to coat well and cook for 1 minute.

Place on a serving plate and serve hot.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan