Stir-fry baby bok choy with Sichuan pepper and salt
Baby bok choy can vary from about 3 to 8 inches in length. Shanghai bok choy is sold in both Asian and Western markets where it can also be labeled "baby bok choy." For Shanghai bok choy, I like to trim the bottoms and separate the bok choy stalks before rinsing them under cold water. This makes it easier to remove al the grit. After rinsing, I put the bok choy in a salad spinner to remove excess water, then I cut the stalks into roughly 2 inch pieces. If you have access to an Asian produce market keep your eye out for the dwarf bok choy about 3 inches in length and the most tender. When using dwarf variety, I trim about 1/4 inch from the bottoms and then halve the heads lengthwise.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons peanut oil
- 1 cup carrot thinly sliced
- 2 tablespoons chicken broth
- 2 tablespoons shao hsing wine or dry sherry
- 1/4 teaspoon cornstarch
- 3 slices ginger smashed
- 12 ounce baby bok choy
- 1/4 teaspoon sichuan pepper roasted and ground
- Carbohydrate 5.61509946771874 g
- Cholesterol 28.7499999756962 mg
- Fat 12.7815203941813 g
- Fiber 1.8103278492115 g
- Protein 8.77207876078642 g
- Saturated Fat 2.83090995876047 g
- Serving Size 1 1 Serving (171g)
- Sodium 104.735016992166 mg
- Sugar 3.80477161850724 g
- Trans Fat 0.899589589965401 g
- Calories 177 calories
In a small bowl combine the broth, rice wine and cornstarch. Heat a wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 of 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the carrots and stir-fry 30 seconds or until the carrots are just coated with the oil. Swirl in the remaining 1 tablespoon oil, add the bok choy sprinkle on the salt and Sichuan peppercorns adn stir-fry 1 minute or until the leaves are just limp and the bok choy is bright green. Re-stir the broth mixture and swirl it into the wok. Cover adn cook 30 seconds. Uncover and stir-fry 30 seconds to 1 minute or until the bok choy is just crisp tender.
