Updated: Apr 26
Quick wok fried vegetables are a favorite at our home. Although most folks throw together these dishes quickly, it hard to keep the balance between leaving the right amount of crunch in the vegetable, but also infusing them with flavors and spices. This super simple recipe does both very well. This recipe has a tongue-numbing kick from the Szechwan peppercorns that contrasts well with the slightly crunchy and earthy greens. It is the perfect side for any Asian themed meal.
This wonderful bible on Sichuan cooking is a must have on every bookshelf. The recipes range from the simple, like this one, to the more complex and involved. This is a book I am slowly getting into, lots of unique and fun recipes to try.
For more recipes from this cookbook click here.
1 tablespoon neutral oil
10-12 cloves garlic, thinly sliced
3 tablespoons Sichuan peppercorns
10-15 whole Arbol chilies
Salt to taste
About 1 lb bok choi, stems and leaves chopped and separated
1 tablespoon roasted sesame oil
Heat the oil in a wok and add the garlic. Cook till the garlic is fried, but not browned, about 1 minute. Add the peppercorns and chilies and sauté for 30 seconds. Add the salt, bok choy stems and cook for 1 minute. Add the chopped leaves and sauté for an additional 30-45 seconds till they are just cooked.
Put the cooked vegetables in a shallow dish and drizzle the roasted sesame oil over. Serve immediately.