Crisp Tianjin Bok Choy with a Sweet and Sour Glaze

1. Prepare Bok Choy

Prepare the bok choy by removing the outer leaves, then rinsing and draining the inner leaves thoroughly. Place the bok choy in a large bowl and sprinkle with 2.5 teaspoons of salt, mixing well to ensure all the leaves are evenly coated. Allow the bok choy to sit for about 2 hours. During this time, the salt will draw out excess moisture, leading to a crisper texture. You’ll know it’s ready when the leaves appear wilted and pliable.

2. Infuse Oil with Sichuan Peppercorns and Ginger

Heat a wok over high heat and add 1.5 tablespoons of peanut oil. The high heat is crucial because it ensures quick cooking, which preserves the crunch of the vegetables. You'll know the oil is hot enough when you see a wisp of white smoke. Now, add 0.25 teaspoon of Sichuan peppercorns and 3 tablespoons of shredded ginger to the wok. Stir-fry for about 45 seconds to 1 minute until the ginger browns lightly and the oil is infused with the peppercorn’s unique aroma.

3. Combine and Refrigerate

Pour the hot peppercorn and ginger mixture over the prepared bok choy. In the same large bowl, add 3 tablespoons of white rice vinegar, 2 tablespoons of sugar, and 1.5 tablespoons of sesame oil. Mix everything thoroughly, ensuring that the bok choy is well-coated with the sweet and sour glaze. Cover the bowl or transfer the mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight. This resting period allows the flavors to meld together beautifully, making the dish taste even better when served cold or cool.

4. Serve

When ready to serve, transfer the bok choy to a serving bowl and enjoy the delightful combination of crisp texture and sweet and sour flavors that make this dish a standout.