Ingredients
Tender bok choy stems, as needed.
Seasonings
Peanut oil, soy sauce, vinegar, salt, ginger, scallions, garlic, sugar, pickled chili peppers, cornstarch, MSG, and Shaoxing wine, each to taste.
Instructions
1. Trim the roots and tough fibers from the choy sum (Chinese flowering cabbage), wash thoroughly, and cut into 5 cm (about 2-inch) segments; finely mince the ginger, scallions, and garlic.
2. In a small bowl, combine soy sauce, cooking wine, MSG, sugar, vinegar, salt, minced ginger, chopped scallions, minced garlic, and water starch to make the sauce mixture.
3. Place the wok over high heat, add peanut oil and heat until it reaches about 80% hot, then add the rapeseed shoots and stir-fry for a few seconds; drain off any excess liquid, then in a separate wok, stir-fry the pickled chilies until the oil turns red, add the pre-stir-fried shoots, pour in the prepared sauce mixture, and toss everything together until well combined. This dish is tender, slightly sweet, and tangy-spicy.