Hunan Stir-fried Spring Greens with Garlic and Chili

Prepare the vegetables: Wash the mixed spring greens thoroughly and cut them into bite-sized sections, separating stems and leaves if using varieties like bok choy.

Mince the garlic cloves and cut the dried red chilies into small sections. If using Sichuan peppercorns, lightly toast them in a dry pan for 30 seconds until fragrant, then set aside.

Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

Add the minced garlic and dried chili sections to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the tougher stems of the greens (if separated) to the wok first. Stir-fry for 1-2 minutes until they start to soften.

Add the remaining greens (leaves and tender parts) to the wok. Stir-fry quickly for 2-3 minutes until the greens are wilted but still vibrant green.

Season with light soy sauce, salt, and sugar. If using, sprinkle the toasted Sichuan peppercorns over the greens. Toss everything together for another 30 seconds to combine evenly.

Taste and adjust seasoning if needed. Serve immediately while hot as a side dish or over steamed rice.