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.
Yield
4 servingsPrep
5 minCook
3 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
bok choy
wash and drain well, separated |
|
| 7.5 | ml |
sichuan peppercorns
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 5 | ml |
ginger
freshly minced |
|
| 4 | cloves |
garlic
minced |
|
| 2 | each |
red chili peppers
freshly and thinly sliced |
*
|
| Sauce: | |||
| 5 | ml |
rice vinegar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
soy bean paste
if you don't have, use soy sauce instead, or you can use miso paste |
* |
| 1E+1 | ml |
cornstarch
mixed with 1 tablespoon of water |
|
| 7.5 | ml |
mirin (sweet seasoning)
or honey, or sugar |
*
|
| 1 | dash |
sesame oil
or as needed |
*
|
| 1 | x |
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.
