The “Sichuan sizzle,” a technique used in various parts of China, is as exhilarating as it sounds: pour sizzling hot oil over simply dressed veggies or noodles, and instantly wake up a heap of fresh flavors. Here, Chris Kimball tops simple boiled veggies with fresh ginger and scallions, but you can also add a soy-vinegar mixture. Also works for noodles and a variety of hearty greens. Get the recipe for our “sizzled” Hot Oil Noodles With Bok Choy here: https://bit.ly/3xcAYqN | Christopher Kimball