Sichuan-style stir-fried bok choy

Quick wok-fried vegetables are a favourite at our home. Although most folks throw together these dishes quickly, it's hard to strike the balance between leaving the right amount of crunch in the vegetables and also infusing them with flavours and spices. This super simple recipe does both very well. This recipe has a tongue-numbing kick from the Szechuan peppercorns that contrasts well with the slightly crunchy and earthy greens. It is the perfect side dish for any Asian-themed meal.

This excellent book 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'm slowly getting into, with lots of unique and fun recipes to try.

For more recipes from this cookbook, click here.

Ingredients

1 tablespoon neutral oil

10-12 cloves garlic, thinly sliced

3 tablespoons Sichuan peppercorns

10-15 whole Arbol chillies

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 one minute. Add the peppercorns and chillies 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.

Place the cooked vegetables in a shallow dish and drizzle the roasted sesame oil over them. Serve immediately.