Adapted from Recipes from the Root Cellar by Andrea Chesman


2 Tbl peanut or sunflower oil

4 small dried chillies or 1/2 tsp. crushed red pepper flakes

2 tsp. Sichuan peppercorns

2 garlic cloves minced

1 1/2 lb. Bok Choy or other Chinese greens trimmed and sliced in 1 inch pieces

1/2 tsp. sugar

1 Tbl. Asian sesame oil


Chinese black vinegar (If you don’t have black vinegar you can substitute a mixture of one part soy sauce, one part Worcestershire sauce, and one part rice vinegar.)


1. Heat oil over high heat in large wok. Add chillies, peppercorns, and garlic. Sauté until fragrant, about 30 seconds. Add greens and stir fry until wilted about 3 minutes. Cover and steam until tender, about 1-3 minutes

2. Add sugar, sesame oil and salt to taste. Toss to mix. Drizzle with vinegar and serve.

This recipe was originally posted on September 28, 2014