Stir-fried baby bok choy with Sichuan pepper and salt from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 189) by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • meginyeg on July 19, 2023

    This was decent. Was a quick easy side dish. Not our favourite way to make greens though.

  • TrishaCP on November 04, 2021

    This had a nice flavor and I would definitely make it again.

  • clkandel on July 13, 2020

    Love the mouth tingle from the Szechuan pepper, but overall thought the flavor was a little bland.

  • lorloff on June 14, 2020

    This came together more swiftly than expected. The Bok Choy and the thinly sliced carrots were an great combination. I loved the technique for pan roasting the Szechuan peppers first then pulverizing them. I blitzed them in a spice mill together with the kosher salt. We felt the dish needed some chiles as well so I added about a ½ teaspoon of mexican chili seeds. At the end we finished the dish with a dash of very good soy sauce.

  • Zosia on January 02, 2016

    We loved this easy and flavourful side dish. The cooking time was perfect for the bok choy but carrot slices thicker than about 2mm weren't quite done. I need to work on my slicing technique for more consistent results.

  • Breadcrumbs on April 19, 2014

    p. 189 - Very nice quick & easy recipe, we quite liked this dish. I omitted the carrots as time was not on my side that evening so after washing the bok choy, it was time to stir-fry! I used water vs chx stock but I think I’d use vegetable stock next time to further add to the flavours of this dish. I also added some garlic since I had some leftover after chopping some for another dish. Photos here: http://chowhound.chow.com/topics/756704#8888002

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.