Yu Xiang Cai Xin (Fish-Fragrant Bok Choy Hearts)

Name: Yu Xiang Cai Xin (Fish-Fragrant Bok Choy Hearts)
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Chinese
Ingredients: 500 g tender bok choy (washed, cut into 3 cm segments); 35 g peanut oil; 15 g Sichuan Pixian doubanjiang (finely chopped); 25 g sugar; 10 g rice vinegar; 10 g soy sauce; 2 g MSG; 2 g fine salt; 20 g water starch slurry; 50 g total scallion, ginger, garlic (finely chopped)

A Zhejiang-style dish featuring crisp, tender greens in a sweet, sour, and mildly spicy fish-fragrant sauce.

17 min

Easy

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Yu Xiang Cai Xin (Fish-Fragrant Bok Choy Hearts)

Ingredients

tender bok choy (washed, cut into 3 cm segments) 500 g

peanut oil 35 g

Sichuan Pixian doubanjiang (finely chopped) 15 g

sugar 25 g

rice vinegar 10 g

soy sauce 10 g

MSG 2 g

fine salt 2 g

water starch slurry 20 g

scallion, ginger, garlic (finely chopped) 50 g total

Instructions

Step 1

Wash the bok choy and cut into 3 cm segments. Finely chop the scallion, ginger, and garlic, and finely chop the doubanjiang.

Step 2

Combine the sugar, rice vinegar, soy sauce, MSG, fine salt, and water starch slurry to make a sauce; set aside.

Step 3

Heat 20 g of the oil in a wok until hot; add the bok choy and stir-fry briefly, then transfer to a plate. Add the remaining 15 g of oil to the wok, add the doubanjiang along with the scallion, ginger, and garlic, and stir-fry until fragrant. Pour in the prepared sauce and cook through, then return the bok choy to the wok and toss to combine.