Adapted from Barbara Tropp's China Moon Cookbook. The original recipe calls for the wild rice to be cooked in China Moon Infusion, which is chicken stock infused with garlic, onion, ginger, chili and lemongrass.
Prep time: PT10M
Cook time: PT70M
Total time: PT80M
- To cook wild rice in rice cooker, place wild rice and 2 1/2 cups broth in rice cooker bowl. Cook using white rice setting. Let steam an additional 30 minutes on warm after rice is done. Spread cooked wild rice on a cookie sheet and let cool completely.
- To cook wild rice on the stove, place wild rice and 2 cups broth in a saucepan. Bring to a boil, then reduce heat to simmer, cover tightly and cook for 20 minutes. Remove from heat and let sit undisturbed for 20 minutes. Stock should be absorbed. If the rice is overly firm and dry, sprinkle with additional stock and cook, covered, over low heat until liquid is absorbed and rice is pleasantly soft. Spread cooked rice on a cookie sheet and let cool competely.
- Combine Szechwan peppercorns and salt in a skillet and toast over medium-low heat until salt turns off-white and peppercorns are fragrant, about 5 minutes.
- Peppercorns will smoke, but be sure not to burn. Grind pepperorns and salt in a spice grinder.
- Store in a clean dry jar, sealed airtight.
- Heat oil in a wok or large skillet. Add leeks and toss for 2 minutes. Add celery and red bell pepper and toss for 1 minute. Add mushrooms and half of the scallions, and toss for 1 1/2 minutes more. Add bok choy and toss until they are hot and mushrooms begin to render their juices, about 2 more minutes. Add rice wine and toss to blend.
- Add the cooked wild rice and toss gently to mix. Sprinkle with the Szechwan Pepper-Salt to taste and toss to combine.
- Before serving, garnish with reserved scallion rings.