Ingredients
500 g (about 1 lb) tender bok choy
Seasonings
35 g peanut oil, 25 g sugar, 50 g each of scallion, ginger, and garlic, 20 g water starch, 15 g Sichuan Pixian broad bean paste, 10 g each of rice vinegar and soy sauce, 2 g each of MSG and salt.
Instructions
1. In a small bowl, combine sugar, rice vinegar, soy sauce, MSG (or omit), salt, and cornstarch slurry to make the sauce; set aside. Wash the bok choy and cut into 3 cm (about 1-inch) pieces. Finely chop the scallion, ginger, and garlic, and finely mince the Pixian broad bean paste.
2. Heat 20 g (about 1.5 tablespoons) of peanut oil in a wok or skillet, add the bok choy, stir-fry briefly, then transfer to a plate. Add another 15 g (about 1 tablespoon) of peanut oil to the wok, then add the broad bean paste along with the scallions, ginger, and garlic. Stir-fry until fragrant, pour in the pre-mixed sauce, and cook until thickened. Return the bok choy to the wok, toss everything together, and serve. This dish is crisp, tender, and balanced with sweet, sour, and a hint of spice.