Instructions: In a medium bowl, soak the bean thread noodles in warm water to cover until softened, about 20 minutes. Drain, rinse with cold water and drain again. Place in a shallow serving bowl.

Scrub the mussels; remove the beards and discard any with open shells that do not close when tapped.

Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic, ginger and jalapeno pepper; stir-fry until fragrant, about 15 seconds. Add onion and cook, stirring, for 1 minute. Add the mussels, bouillon, black bean sauce, vinegar and sugar; cover, reduce heat to medium and cook until the shells begin to open, about 6 to 8 minutes.

Add the cornstarch solution; cook, stirring, until the sauce boils and thickens. Stir in the basil leaves. Pour or spoon mixture over the bean thread noodles in serving bowl and surround mussels with the baby bok choy.

This recipe yields 6 servings.

CANADA"

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