The homemade chili crisp is star of this dish, bringing the heat and toasty flavours you crave. Pairing it with tender, leafy bok choy and popped sorghum rounds everything out into a complete dish you’ll crave again and again.
Ingredients:
Chili Crisp:
- 2 ½ cups (590 ml) mixed dried árbol, bird’s eye, and Sichuan chilies, stems and seeds removed
- ½ cup (120 ml) roasted, salted peanuts, chopped roughly
- 2-inch (5 cm) piece fresh ginger, peeled and brunoised
- 3 pieces star anise
- 3 pods green cardamom
- 3 tablespoons (45 ml) ground Sichuan pepper
- 3 tablespoons (45 ml) shiitake mushroom powder
- 2 tablespoons (30 ml) sugar
- 1 ½ tablespoons (22.5 ml) salt
- 2 teaspoons (10 ml) ground cumin
- ¾ teaspoon (3.75 ml) ground black pepper
- 2 ½ cups (590 ml) vegetable oil
- 2 cups (470 ml) shallots, peeled and brunoised
- ¾ cup (180 ml) garlic, minced
Popped Sorghum:
- 1/4 cup (60 ml) sorghum
Steamed Bok Choy:
- 1 pound (454 g) small bok choy, halved lengthwise
- Oil, for searing
- Salt and pepper
Method:
For the Chili Crisp:
- Grind the chilies in a spice grinder until coarsely ground. Transfer the ground chilies to a large, heatproof bowl.
- Add the peanuts, ginger, star anise, cardamom, Sichuan pepper, mushroom powder, sugar, and salt to the ground chiles. Reserve.
- Set a fine-mesh strainer over a separate medium-sized, heatproof bowl. In a medium saucepan, combine the vegetable oil and shallots. Cook over high heat, 2-3 minutes, stirring often. Once shallots are golden-brown, remove to a lined plate and reserve.
- Reduce heat to medium low and add the garlic. Cook for 2-3 minutes, until light golden brown. Remove the garlic to a lined plate and reserve.
- Bring the oil back up to 375 F (190 C)
- Carefully pour the hot oil over the chilies and spices in the first bowl. Stir until well combined. Cool completely, at least 30 minutes.
- Remove the star anise and cardamom, mix in the fried shallots and garlic. Reserve.
- Store refrigerated overnight for best flavour.
For the Popped Sorghum:
- Preheat a dry heavy pan over medium high heat. Add the sorghum grains and cover with a tight-fitting lid.
- Shake the pot often while covered until you hear the sorghum start to pop. Keep shaking the pot vigorously while keeping the lid firmly in place.
- Once about 2/3 of the grains are popped, or you can count about 10-15 seconds between pops, remove the pot from the heat. Carefully remove the lid and pour the sorghum into a large bowl.
- Set aside and reserve for plating.
For the Bok Choy:
- Heat oil in cast iron pan until shimmering.
- Sear bok choy, cut side down, without disturbing, 1-2 minutes, until well-browned.
- Flip and cook for 30 seconds to 1 minute more, to heat through.
- Add ¼ cup (60 ml) water to the pan and cover with a tight-fitting lid. Reduce heat and allow to steam about 1-2 minutes, until tender. Keep warm.
To Serve:
- Mound the bok choy on a serving platter. Spoon the chili crisp around the bok choy and garnish with the popped sorghum.
- Serve immediately.