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Sichuan Chicken & Bok Choy Stir Fry
with White Rice
25 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
The star of this vibrant dish is the rich, fragrant sauce that brings together tender beef and tender vegetables, which highlights earthy cumin and tingly Sichuan peppercorn, a prized spice popular in its namesake cuisine.
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Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
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Calories510 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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4 oz Mushrooms
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½ cup Long Grain White Rice
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2 Tbsps Soy Glaze
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2 cloves Garlic
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1 tsp Black & White Sesame Seeds
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1 Piece Ginger
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10 oz Baby Bok Choy
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Start the stir-fry
Pat the shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry (including any sauce from the pan) over the cooked rice. Garnish with the sesame seeds. Enjoy!
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.
3
Cook the vegetables
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Start the stir-fry
Pat the shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry (including any sauce from the pan) over the cooked rice. Garnish with the sesame seeds. Enjoy!
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