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Quick Noodle Topping (Chinese New Year Version)

5 from 6 votes
Prep Time: 10 mins
Cook Time: 10 mins
Course: Main
Cuisine: Chinese
Servings: 3 to 4
Author: Maggie Zhu




  • 2 tablespoons vegetable oil
  • 1 tablespoons minced ginger (or minced garlic)
  • 8 dried shiitake mushrooms rehydrated and sliced (or 2 cups fresh white mushrooms, sliced)
  • 450 g (1-lbs) lean protein (ground pork, beef, or chicken; or shrimp)
  • 1/8 teaspoon sea salt or to taste
  • 1 can baby corn (or bamboo shoots)
  • 3 cups chopped bok choy (or napa cabbage)
  • 2 teaspoons sesame oil


  • Mix chicken stock, Shaoxing wine, soy sauce, oyster sauce, cornstarch, and salt in a small bowl.
  • Heat oil in a large skillet (or wok) over medium high heat until boiling. Add oil, swirl to coat well. Add minced ginger (or garlic). Stir a few times to release fragrance.
  • Add mushrooms. Cook until the liquid evaporates and the mushrooms turns golden.
  • Add protein. Cook and stir until the surface just turns golden while the inside is still a bit raw.
  • Add the white part of the bok choy. Add a tablespoon of water and cover. Steam for 30 seconds, or until the bok choy softens.
  • Add bamboo shoots and baby corn. Stir the sauce again to let cornstarch dissolve completely. Pour into the pan.
  • Cook and stir until the sauce thickens, and the protein is cooked through. Turn off heat. Drizzle with sesame oil and stir to mix well.
  • Transfer everything to a plate. Cover with aluminum foil to keep warm while preparing noodles.