Active Time: 20 minutes
Total Time: 45 minutes
Broccoli and bok choy are both blanched, given a quick sear in a hot pan, then coated with a sauce studded with Sichuan pepper, which is both spicy and fruity in flavor.
1 pound broccoli florets
2 bok choy
Canola oil, or other neutral oil
2 tablespoons salted peanuts or cashews, optional
1 red chile, thinly sliced into rounds
1 tablespoon teriyaki sauce
1 tablespoon agave syrup
2 teaspoons mirin
2 teaspoons lime juice
¼ teaspoon Sichuan pepper
Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.
Blanch the broccoli florets until crisp-tender, about 2 minutes, and immediately put in the ice water.
Return the water to a boil and blanch the bok choy until crisp-tender, about 3 minutes, and immediately put in the ice water. Let both the broccoli and the bok choy cool completely. Remove from the ice water and drain on paper towels.
Cut the bok choy in half lengthwise.
Whisk all of the sauce ingredients together in a bowl. Set to the side.
Heat a film of oil in a large saute pan over medium-high heat. Add the bok choy, and cook turning to brown on all sides, 15 to 30 seconds per side. Divide among serving bowls.
Wipe out the pan, if needed. Add another film of oil over medium-high heat. Cook the broccoli to warm through, about 2 minutes. Remove from the pan from the heat then pour in enough of the sauce to coat, tossing to coat the broccoli. Add to the bowls.
Top with the nuts (if using), chile slices, and the cilantro.