Sichuan Stir-Fried Bok Choy with Red Chilis

• 2 pounds bok choy wash and drain well, separated
• 1/2 tablespoon sichuan peppercorns
• 2 tablespoons vegetable oil
• 4 each scallions, spring or green onions thinly sliced
• 1 teaspoon ginger freshly minced
• 4 cloves garlic minced
• 2 each red chili peppers freshly and thinly sliced
• 1 teaspoon rice vinegar
• 2 tablespoons soy sauce, tamari
• 1/2 tablespoon soy bean paste if you don't have, use soy sauce instead, or you can use miso paste
• 2 teaspoons cornstarch mixed with 1 tablespoon of water
• 1/2 tablespoon mirin (sweet seasoning) or honey, or sugar
• 1 dash sesame oil or as needed
• salt to taste

1. Heat the vegetable oil in a wok or nonstick skillet over medium heat until hot.
2. Add the sichuan peppers into the hot oil, stirring frequently, cook for about 5 minutes, reduce the heat if needed until the peppers are cracked, and fragrant.
3. Using a slotting spoon, take the sichuan peppercorns out of the oil, and discard the peppercorns.
4. Turn the heat back to the medium-high, add the ginger, garlic, scallions, red chili peppers and rice vinegar, stirring constantly, and cook for about 2 minutes.
5. Stir in the bok choy or cabbage.
6. Stir and fry for about 3 to 6 minutes until cooked through, bok choy will be faster, and cabbage will need a little longer.
7. Meanwhile prepare the sauce.
8. When the cooking is close to the end, 1 or 2 minutes left, pour the sauce into the vegetables.
9. Stir until well coated and thickened, 1 or 2 minutes.
10. Season with salt to taste if needed.
11. Serve hot with rice or egg noodles.

well, sichuan peppercorns, vegetable oil, scallions, ginger freshly, garlic, red chili peppers, rice vinegar, soy sauce, soy bean, cornstarch, mirin, sesame oil, salt

Taken from recipeland.com/recipe/v/sichuan-stir-fried-bok-choy-red-52377 (may not work)