Pepper Oil Mushroom with Small Bok Choy

This delicious stir-fried small oil vegetables with mushrooms is a savory and aromatic dish that brings out the best of fresh ingredients. The recipe starts with blanched mushrooms for a tender texture, then combines them with crisp small oil vegetables in a fragrant stir-fry. Sichuan peppercorns infuse the oil with a subtle numbing spice, while scallions and ginger add depth of flavor. A splash of fresh chicken broth enhances the umami richness, and a light water starch thickens the sauce for a glossy finish. Quick and easy to prepare, this dish is perfect for a healthy weeknight meal, offering a balance of earthy mushrooms, vibrant greens, and bold seasonings. The result is a flavorful, restaurant-quality stir-fry that’s both nutritious and satisfying.