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Milk Street Recipe

Spicy Snow Peas with Sichuan Pepper

25 minutes

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Spicy Snow Peas with Sichuan Pepper

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.




Don’t use a conventional (i.e., not nonstick) skillet for this recipe. In such a pan, browned bits tend to stick to the surface and scorch, then are loosened when the soy is added, causing bitter notes to permeate the dish. A nonstick pan prevents any sticking at all, resulting in better flavor. It also makes cleanup easier.

25 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound snow peas OR sugar snap peas, trimmed, strings removed, if present


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