Sweet and Sour Homemade Pickled Baby Bok Choy
A simple cold side dish made with baby bok choy and a sweet, tangy seasoning. After a brief salting and chilling period, it becomes crisp, refreshing, and lightly numbing-spicy to taste.
Ingredients
- 1 head baby bok choy
- 2 spoonfuls minced garlic
- vinegar, to taste
- 5 spoonfuls brown sugar
- salt, to taste
- 1/2 spoonful green Sichuan pepper powder
- zao la jiao (fermented chili paste), to taste
Steps
- 1
Wash the baby bok choy and cut it into thin strips (or bite-size pieces). Add an appropriate amount of salt and mix to draw out excess moisture (if you prefer it sweeter, you can use sugar instead). Marinate for 1 hour, then squeeze out the excess moisture.
- 2
Place it in a container and add the seasonings listed above to taste (do not add any more salt). Mix well.
- 3
Transfer to a sealed container and refrigerate for half a day before eating. I like it sweet and sour with a slight numbing heat, so adjust the seasoning to your own taste.
Tips
No extra tips yet.
More from Unclassified Chinese
Unclassified Chinese
Beef with King Oyster Mushroom
This quick stir-fry combines tender marinated beef with savory king oyster mushroom for a flavorful dish that goes especially well with rice. The mushroom is first dry-fried to draw out moisture, then stir-fried with beef, garlic, and red chili for a simple home-style dish.
Unclassified Chinese
Black Pepper Beef Cubes with White Button Mushrooms
A quick stir-fry of tender beef cubes and white button mushrooms seasoned with black pepper sauce, black pepper, and garlic. Savory and aromatic, it pairs well with rice.
