Sichuan Stir-Fried Bok Choy with Red Chilis (#1411)

Stir Fries Asian Chinese Side Low Fat Healthy
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  • 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


  • 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


  1. Heat the vegetable oil in a wok or nonstick skillet over medium heat until hot.
  2. 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.
  3. Using a slotting spoon, take the sichuan peppercorns out of the oil, and discard the peppercorns.
  4. 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.
  5. Stir in the bok choy or cabbage.
  6. Stir and fry for about 3 to 6 minutes until cooked through, bok choy will be faster, and cabbage will need a little longer.
  7. Meanwhile prepare the sauce.
  8. When the cooking is close to the end, 1 or 2 minutes left, pour the sauce into the vegetables.
  9. Stir until well coated and thickened, 1 or 2 minutes.
  10. Season with salt to taste if needed.
  11. Serve hot with rice or egg noodles.
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