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Stir-Fried Broccoli with Sichuan Peppercorns
Sichuan peppercorns don't provide heat so much as a pleasant resinous flavor and an intriguing tingling sensation on your lips and tongue. To enhance their flavor and aroma, we toasted the peppercorns in a small skillet over medium heat for about 2 minutes, let them cool, then ground them to a fine powder in a spice grinder.
4
Servings
Tip
Don’t overtoast the Sichuan peppercorns. It's better to err on the side of lightly toasted, as the peppercorns become unpleasantly bitter if overdone.
30 minutes
Ingredients
-
⅓
cup plus 2 tablespoons water, divided
-
3
tablespoons unseasoned rice vinegar, divided
Directions
-
01In a small bowl, stir together the ⅓ cup water, 2 tablespoons of the vinegar, soy sauce and sugar. In a second small bowl, stir together the 2 tablespoons water and the salt. In a third small bowl, combine the garlic, ginger, pepper flakes and minced scallions.
Reviews
July 10, 2023
Don't try and parboil the brocolli
Pretty simple recipe and I finally have a use for the peppercorns in my pantry - don't try and parboil the broccoli, just do it like in the recipe so you get a nice char on it - but pretty tasty - I am going to try just doing it with salt and pepper at the end versus sauce - to reduce setup time
July 8, 2023
Great way to make broccoli
Making it for the 2nd time - blanched brocolli so I can skip the first step
December 4, 2025
Burned
I clearly didn’t understand what Step 2 is trying to accomplish because my attempt basically flash burned my broccoli. It was completely inedible.
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I love broccoli and love Sichuan so this was pure ambrosia. I didn't bother roasting the peppercorns and it was great.