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Stir-Fried Broccoli with Sichuan Peppercorns

Stir-Fried Broccoli with Sichuan Peppercorns

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • ⅓

    cup plus 2 tablespoons water, divided

  • 3

    tablespoons unseasoned rice vinegar, divided

  • 1 ½

    tablespoons soy sauce

  • 1

    teaspoon white sugar

  • ¼

    teaspoon kosher salt

  • 3

    medium garlic cloves, finely grated

  • 1 ½

    teaspoons grated fresh ginger

  • ¼-1/2

    teaspoon red pepper flakes

  • 2

    scallions, white and pale green parts minced, dark green parts thinly sliced on bias

  • 1 ¼

    pounds broccoli, florets cut into 1-inch pieces, stems peeled and sliced ¼-inch thick

  • 3

    tablespoons peanut or grapeseed oil, divided

  • 2

    teaspoons toasted sesame oil

  • ½-1

    teaspoon sichuan peppercorns, toasted and finely ground

Step 1

In 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.

Step 2

In a large skillet over medium-high, combine the broccoli, salt water and 2 tablespoons of the peanut oil. Cover and cook for 1 minute; the water should reach a simmer.

Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 8 to 10 minutes. Transfer to a large plate.

Step 3

Return the skillet to medium-high, add the remaining 1 tablespoon peanut oil and the garlic-ginger mixture.

Cook, stirring, until fragrant, 10 to 15 seconds. Add the soy sauce mixture and simmer, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Return the broccoli to the skillet and stir to coat.

Step 4

Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar, and ½ teaspoon of the Sichuan peppercorns. Taste and add more peppercorns, if desired. Serve sprinkled with the sliced scallion greens.

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