Description
Baby bok choy is blanched then tossed in a numbing-spicy Szechuan sauce with dried chilies, Sichuan peppercorns, garlic, and ginger for bold regional Chinese flavors. The 12-minute method keeps the greens vibrant while infusing heat throughout, making it a standout plant-based dish. Serve over noodles for a complete spicy meal.
Cultural Background
This dish draws from Sichuan cuisine in southwestern China, known for its bold ma-la (numbing-spicy) flavors from Sichuan peppercorns and chilies. Stir-frying techniques evolved from ancient wok cooking in China, popularized in the Qing dynasty. The combination reflects Sichuan's love for intense, tingling heat in vegetable dishes.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 7 minutes
TOTAL TIME: 12 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 2 pounds baby bok choy, halved lengthwise
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Sichuan peppercorns, toasted and lightly crushed
- 6-8 dried red chilies, whole
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, or to taste
- Cooked noodles, for serving
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the halved baby bok choy and blanch for 1-2 minutes until the stems are crisp-tender and the leaves turn vibrant green. Drain immediately in a colander and set aside to stop cooking.
- Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the minced garlic, minced ginger, toasted Sichuan peppercorns, and dried red chilies. Stir-fry for 30 seconds until fragrant and the chilies begin to darken slightly but do not burn.
- Add the blanched bok choy to the wok and toss vigorously to coat with the aromatics. Stir in the soy sauce, chili oil, sesame oil, and salt. Continue stir-frying for 2-3 minutes until the bok choy is evenly coated, heated through, and the sauce clings to the leaves and stems.
- Remove from heat and serve immediately over cooked noodles, dividing the bok choy and any remaining sauce evenly among portions.
Tips
- Toast the Sichuan peppercorns in a dry pan for 30 seconds before crushing to release maximum aroma and numbing effect without bitterness.
- Do not over-blanch or over-stir-fry the bok choy, as it can become limp and lose its vibrant color and crunch.
- Substitute crushed red pepper flakes or fresh Thai chilies if dried chilies are unavailable, adjusting quantity for desired heat level.
Nutrition
Calories: 180
Protein: 5g
Carbs: 22g
Fat: 9g
Tags
Spicy