Ingredients
Vegetable stock
Blanched winter vegetables
Bok choy
Garlic, green chilies
Seasoning
Glass noodles
Coriander
Chili-garlic oil
Method
Heat oil; sauté garlic and green chilies for 1 minute.
Add chopped vegetables; season with salt and pepper; sauté briefly.
Pour in stock; bring to a boil.
Turn off heat; add bok choy and coriander.
Pour into bowls, add glass noodles, and finish with chili-garlic oil.
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