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.
Story
This refreshing cold dish is ideal for sweltering days when you crave something light yet punchy. The secret lies in the texture—salting the bok choy removes excess water while preserving a snappy bite, allowing the fiery, fragrant dressing to coat every leaf without turning soggy.
Ingredients
Instructions
Cure the bok choy
Toss the quartered bok choy with the kosher salt in a large bowl. Let stand at room temperature for 10–15 minutes until the leaves soften and release water. They should bend without snapping but still retain some crunch.
Bloom the aromatics
In a heatproof mixing bowl, combine the chopped garlic, sesame seeds, and chili threads. Heat the neutral oil in a small skillet until it shimmers and just begins to smoke. Immediately pour the hot oil over the garlic mixture—it should sizzle vigorously and release a fragrant aroma. Stir in the soy sauce, black vinegar, sesame oil, Sichuan pepper oil, sugar, and MSG if using. Whisk until the sugar dissolves.
Rinse and dress
Thoroughly rinse the cured bok choy under cold running water to remove excess salt. Squeeze the wedges firmly with your hands to extract as much moisture as possible—this ensures the dressing clings properly. Add the cilantro and julienned carrot if using. Pour the hot oil dressing over the vegetables and toss gently with your hands or tongs until every piece is coated. Serve right away for maximum crunch, or chill for 10 minutes to let the flavors meld.