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 servingsPREP
5 minCOOK
3 minREADY
10 minIngredients
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.
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