Hot & Sour Bok Choy

This is a quick and easy way to cook any Chinese ‘cabbage’, a vegetable which is actually more closely related to turnip.  It is as good cold as it is hot.  Szechwan peppercorns are the aromatic fruits of a bush in citrus family, and are available at any oriental market.  Grind them using a clean coffee or spice mill, or in a mortal and pestle.  If you can’t find any, you can substitute coarsely ground white or black peppercorns; the dish will be just as authentic (some versions actually call for pepper), though the flavor will be a little different.

5 tablespoons oil
3 dried small hot chiles
½ teaspoon Szechwan peppercorns, coarsely ground
1 Chinese cabbage, cut into 1 inch dice
2 teaspoons salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
¼ teaspoon sesame oil

Heat wok; add oil and let come to a moderate temperature.  Add chiles, stir for a few seconds, then add ground peppercorns.  Increase heat to high; add cabbage; stir fry for 3 minutes.  Add rest of ingredients, toss together, and serve. 

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