Ingredients
500 g fresh bok choy (about 1 lb)
Seasonings
12 g Sichuan pepper oil, minced ginger, shredded scallion, and salt to taste.
Instructions
1. Trim the roots from the bok choy, wash thoroughly, and cut diagonally into 3 cm (about 1-inch) slices. Blanch in boiling water until just tender, then drain well.
2. Then mix with salt, transfer to a serving plate, top with shredded scallion and minced ginger, heat the chili oil and drizzle it over the vegetables. This dish is bright green, crisp, and tender.