From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz
Serves 4
Ingredients:
Salad:
1/2 small head of sui choy (Chinese cabbage)
4 baby bok choy
6 oz snow peas
2 carrots
1/2 red sweet pepper, seeded
1/2 bunch scallions, thinly sliced
1 tbsp sesame seeds
Vinaigrette (yields 1,5 cups)
3 cloves garlic (or 2 scapes!), minced
1 tbsp minced ginger
1/2 cup pickled ginger
1/3 cup fermented black beans
2 tbsp pickled ginger juice
2 tbsp rice vinegar
1/4 cup mirin
1/4 cup roasted and ground Szechuan peppercorns
1/4 tsp cracked pepper
1/2 tsp salt
3/4 cup vegetable or peanut oil
Preparation:
Add all of the dressing ingredients, except the oil, into the bowl of a food processor and pulse to break up the chunks. Let the motor run while drizzling in the oil and blend until smooth.
Finely shred the Chinese cabbage. Cut the butt end off the bok choy, separate the leaves and rinse in cold water. If the leaves are wilted, leave them in a bowl covered with cold water for 15 minutes. Shake off excess water and thinly shred each leaf or group of leaves on a sharp angle.
Wash and string the snow peas and thinly julienne along the length of the pea. Peel the carrots and slice thin coins on a diagonal. Lay each coin flat and julienne into long, thin matchsticks. Finely julienne the red pepper.
Mix all of the vegetables together in a bowl and toss with enough vinaigrette to coat well. Sprinkle with finely minced scallions and toasted sesame seeds. Serve.