Sichuan Stir-Fried Bok Choy with Red Chilis
Sichuan peppers is the key ingredient in this recipe, ginger, garlic, scallions and fresh red chili peppers stir-fried with bok choy. Very juicy and tasty, great with some rice or noodles.
wash and drain well, separated
scallions, spring or green onions
red chili peppers
freshly and thinly sliced
soy sauce, tamari
soy bean paste
if you don't have, use soy sauce instead, or you can use miso paste
mixed with 1 tablespoon of water
mirin (sweet seasoning)
or honey, or sugar
or as needed
Heat the vegetable oil in a wok or nonstick skillet over medium heat until hot.
Add the sichuan peppers into the hot oil, stirring frequently, cook for about 5 minutes, reduce the heat if needed until the peppers are cracked, and fragrant.
Using a slotting spoon, take the sichuan peppercorns out of the oil, and discard the peppercorns.
Turn the heat back to the medium-high, add the ginger, garlic, scallions, red chili peppers and rice vinegar, stirring constantly, and cook for about 2 minutes.
Stir in the bok choy or cabbage.
Stir and fry for about 3 to 6 minutes until cooked through, bok choy will be faster, and cabbage will need a little longer.
Meanwhile prepare the sauce.
When the cooking is close to the end, 1 or 2 minutes left, pour the sauce into the vegetables.
Stir until well coated and thickened, 1 or 2 minutes.
Season with salt to taste if needed.
Serve hot with rice or egg noodles.