Name: Sour-And-Sweet Tianjin Bok Choy ( )
Yield: Makes 6 to 8 Servings
Cuisine: China
Ingredients: 2¾ pounds Tianjin bok choy, outer leaves removed, to yield 2½ pounds; 2½ teaspoons salt; 1½ tablespoons peanut oil; ¼ teaspoon Sichuan peppercorns; 3 tablespoons peeled and shredded ginger (see Cleaver discussion); 3 tablespoons white rice vinegar; 2 tablespoons sugar; 1½ tablespoons sesame oil

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Essentially a salad of Tianjin bok choy, this popular preparation can be found from Beijing west to Sichuan and Hunan. Often prepared with hot chiles, it is just as often subtlely flavored with Sichuan peppercorns as its prime taste.

Ingredients

2¾ pounds Tianjin bok choy, outer leaves removed, to yield 2½ pounds
2½ teaspoons

Method

Separate the individual stalks of bok choy and cut them crosswise into ⅓-inch-wide pieces. Place the bok choy in a large bowl, add the salt, and toss well. Let the bok choy rest for 2 hours, then drain off the water, and squeeze the bok choy pieces to rid them of any remaining moisture. Return the bok choy to the bowl.

Heat a wok over high heat for 20 seconds. Add the peanut oil and, us