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The world of fermentation.
In this simple stir-fry, Sichuan peppercorns provide their unique tongue-tingling heat while fresh chilies add a more direct spiciness. Either snow peas or snap peas work, so use whichever you prefer, and be sure to remove the strings from the pods, if present (some varieties of snap peas are stringless). The best way to grind the Sichuan peppercorns is in an electric spice grinder or with a mortar and pestle; process them as finely as possible to break down their woody, fibrous texture.
tablespoons grapeseed or other neutral oil
pound snow peas OR sugar snap peas, trimmed, strings removed, if present
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