Sichuan Bok Choy (Spicy Pickled Version)

The leaves of the bok choy have been harvested and made into pickled vegetables. 🤓 Here in Nanchong, Sichuan, this kind of local pickled vegetable is not the same as the traditional pickled cabbage; I will share a separate recipe for Nanchong pickled vegetables later. It requires no salt and can be enjoyed after just a day and night, with a slight sourness, perfect for dishes like pickled vegetable noodle soup, stir-fried pickled vegetables with cured pork, and rice with pickled vegetables. I digress...

I picked the bok choy to cook with cured meat and sausage, using the stalks to make a quick version of spicy pickled vegetables 🥢 but today, I will only talk about the spicy pickled version.

Soak the bok choy stalks in water for more than half an hour, then use a toothbrush to clean out the dirt from the crevices. If you don't mind the hassle of cutting by hand, you can chop it manually; I used a multifunctional slicer. Add a spoonful of salt, mix well, and let it sit for at least 30 minutes; I typically leave it overnight.

Then, squeeze out the excess water by hand. The salted bok choy will release a lot of moisture. 😊😊😊 Next, add chicken essence, chili oil, and ground Sichuan pepper, mix well, and bottle it up for the fridge. It’s great as an accompaniment to porridge, rice, or noodles.

If you find it too bland, you can add a bit more salt. Some people like to add a bit of sugar or white vinegar… you can do that, but I personally don’t like to add those. It’s all about personal taste. Before adding any seasonings, it’s best to taste it first; if it’s too salty, rinse it with some cool boiled water.