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Sichuan Stir-Fried Bok Choy with Red Chilis

 
Sichuan Stir-Fried Bok Choy with Red Chilis
124

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.

Yield

4

servings

Prep

5

min

Cook

3

min

Ready

10

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds bok choy
wash and drain well, separated
½ tablespoon sichuan peppercorns
*
2 tablespoons vegetable oil
4 each scallions, spring or green onions
thinly sliced
1 teaspoon ginger
freshly minced
*
4 cloves garlic
minced
2 each red chili peppers
freshly and thinly sliced
*
Sauce:
1 teaspoon rice vinegar
2 tablespoons soy sauce, tamari
½ tablespoon soy bean paste
if you don't have, use soy sauce instead, or you can use miso paste
*
2 teaspoons cornstarch
mixed with 1 tablespoon of water
½ tablespoon mirin (sweet seasoning)
or honey, or sugar
*
1 dash sesame oil
or as needed
*
salt
to taste
*

Directions

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.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Very well balanced! The stir-fry was quick and easy to make, we used Chinese cabbage, cooked it a little bit longer, and it came out very flavorful and juicy, we served it with some brown rice, and very very good! Will definitely another keeper.

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 11456% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 603mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 206% Vitamin C 180%
Calcium 27% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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