Sichuan Stir-Fried Bok Choy with Red Chilis (#1411)
Serves
Ready
4
8
Minutes
Prep
Cook
5
Minutes
3
Minutes
Categories
Stir Fries
Asian
Chinese
Side
Low Fat
Healthy
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Ingredients
- 2 pounds Bok Choy wash and drain well, separated
- 1/2 Tbsp Sichuan Peppercorns
- 2 tablespoons Vegetable Oil
- 4 Scallions, Spring Or Green Onions thinly sliced
- 1 tsp Ginger freshly minced
- 4 cloves Garlic minced
- 2 Red Chili Peppers freshly and thinly sliced
Sauce
- 1 tsp Rice Vinegar
- 2 tablespoons Tamari Soy Sauce
- 1/2 Tbsp Soy Bean Paste if you don't have, use soy sauce instead, or you can use miso paste
- 2 tsp Cornstarch mixed with 1 tablespoon of water
- 1/2 Tbsp Mirin (Sweet Seasoning) or honey, or sugar
- 1 dash Sesame Oil or as needed
- 1 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.
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