Sichuan-Style Stir-Fried Bok Choy

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Preparation info

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Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 2 pounds bok choy
  • 3 tablespoons peanut oil
  • 4 slices peeled ginger
  • 2 garlic cloves, peeled
  • Salt
  • Β½ teaspoon sugar
  • 1 tablespoon sesame oil
  • 8 dried red chiles
  • 2 teaspoons whole Sichuan peppercorns
  • Chinkiang or black vinegar (optional)


  1. Cut the stem ends off the bok choy. Then cut the stalks into 1-inch sections.
  2. Heat the wok, then add the peanut oil and heat over a medium flame until very hot but not smoking.
  3. For a generic Stir-fry of bok choy, toss in the ginger and Stir-fry for a few seconds. Then stir in the bok choy and garlic. Continue Stir-frying for 2 minutes, or until the bok choy has lost its turgor but the leaves are still bright green. Season with salt, sugar, and sesame oil.
  4. For a Sichuanese quick-fry (qiang) of bok choy, substitute the chiles and Sichuan peppercorns for the ginger and garlic. Add both ingredients as soon as the oil is hot and Stir-fry very briefly. Then add the bok choy sections and proceed as above. Fuchsia Dunlop recommends adding a splash of black vinegar just before serving β€œfor a fabulous extra kick of flavor.”

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