Sichuan Stir-Fried Bok Choy with Red Chilis Recipe

Name: Sichuan Stir-Fried Bok Choy with Red Chilis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bok choy wash and drain well, separated; 1/2 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; 1 teaspoon rice vinegar; 2 tablespoons soy sauce, tamari; 1/2 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; 1/2 tablespoon mirin (sweet seasoning) or honey, or sugar; 1 dash sesame oil or as needed; salt to taste

Servings: persons

2 pounds bok choy wash and drain well, separated
1/2 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
1 teaspoon rice vinegar
2 tablespoons soy sauce, tamari
1/2 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
1/2 tablespoon mirin (sweet seasoning) or honey, or sugar
1 dash sesame oil or as needed
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.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds bok choy wash and drain well, separated, 1/2 tablespoon sichuan peppercorns, 2 tablespoons vegetable oil, 4 each scallions, spring or green onions thinly sliced, and more.

Yes, Sichuan Stir-Fried Bok Choy with Red Chilis falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan Stir-Fried Bok Choy with Red Chilis

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