Sichuan
Sichuan-Style Crunchy Bok Choy Salad
Tender baby bok choy wedges, lightly cured until crisp-tender, then drenched in a smoking-hot oil bath of garlic and chili threads. Tossed with a bracing dressing of black vinegar, soy, and Sichuan pepper oil for a numbing, savory bite.
