Beijing Tea-House Vegetables
10m prep 5m cook 15m ready
A quick and flavorful stir-fry inspired by a Beijing restaurant, featuring oyster mushrooms and bok choy in a spicy Szechuan peppercorn sauce. Ready in 15 minutes.
Ingredients
- 2 tbsp vegetable oil
- 1 tsp Szechuan peppercorns
- 3 clove garlic sliced lengthways
- 2.5 root ginger peeled and finely chopped
- 1 red onion finely chopped
- 1 tsp chilli flakes
- 8 9/11 oz oyster mushrooms torn in smaller pieces
- 7 1/16 oz pak choi (bok choy) cut in half
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- rice to serve (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 247 mg
- Iron: 3.89 mg
- Magnesium: 60 mg
- Phosphorus: 293 mg
- Potassium: 851 mg
- Zinc: 2.35 mg
Let's Cook
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Step 1.
Heat a large wok over high heat until smoking. Add the vegetable oil and swirl to coat. Once the oil is smoking hot, remove the wok from the heat and add the Szechuan peppercorns. Stir them in the hot oil for 30 seconds to infuse the oil with their spicy, numbing flavor, then remove the peppercorns with a slotted spoon and discard.
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Step 2.
Return the wok to high heat. When smoking hot again, add the sliced garlic, chopped ginger, finely chopped red onion, and chili flakes. Stir-fry for 1–2 minutes until the aromatics start to turn golden and fragrant.
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Step 3.
Add the torn oyster mushrooms to the wok and stir-fry for 2 minutes until they begin to wilt and take on a little color.
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Step 4.
Add the halved pak choi (bok choy) and stir-fry for 2 minutes until it starts to soften.
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Step 5.
Pour in the soy sauce and vegetarian oyster sauce. Stir-fry for 1 minute until everything is well coated in the rich juices and piping hot. Serve immediately with rice, if desired.
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