Stir-Fried Baby Bok Choy with Sichuan Peppercorns
A quick and flavorful side dish featuring tender baby bok choy stir-fried in aromatic soybean oil with a hint of Sichuan peppercorns. The gentle patting technique before cooking ensures the greens become exceptionally tender and juicy.
Story
This classic Chinese home-style dish comes together in minutes. The secret lies in gently patting the bok choy roots before cooking—this simple step helps the vegetables cook more evenly and absorb the flavorful oil beautifully.
Ingredients
baby bok choy
300g (about 4-5 small heads)
soybean oil
2 tablespoons
Sichuan peppercorns
5-6 whole pieces
salt
to taste
Instructions
1
Prep the bok choy
Rinse the baby bok choy thoroughly under cold water. Lay each piece flat on a clean cutting board and gently pat the root end with the back of your knife. This breaks down the fibers slightly, helping the greens cook more tenderly and absorb flavor better.
2
Bloom the aromatics
Heat a wok or large skillet over medium-high heat. Add the soybean oil and let it warm through. Drop in the Sichuan peppercorns and let them sizzle for about 30 seconds until fragrant. Watch closely—they burn quickly.
3
Stir-fry and steam
Add the prepared bok choy to the wok. Toss and stir-fry for 1-2 minutes until the leaves begin to wilt but still retain some crispness. Sprinkle with salt, give one more gentle toss, then cover the wok. Let it steam for another minute to finish cooking through.
4
Serve immediately
Remove the cover and check that the bok choy is tender but still bright green. Transfer to a serving plate and serve hot as a side dish.
