Stir-Fried Broccoli with Sichuan Peppercorns

Stir-Fried Broccoli with Sichuan Peppercorns

By Kemp Minifie

4 Servings

30 minutes

Free

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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

1/3 cup plus 2 tablespoons water, divided

3 tablespoons unseasoned rice vinegar, divided

1 1/2 tablespoons soy sauce

1 teaspoon white sugar

1/4 teaspoon kosher salt

3 medium garlic cloves, finely grated

1 1/2 teaspoons grated fresh ginger

1/4-1/2 teaspoon red pepper flakes

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

1 1/4 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

1/2-1 teaspoon sichuan peppercorns, toasted and finely ground

Ingredients

⅓

cup plus 2 tablespoons water, divided
3

tablespoons unseasoned rice vinegar, divided
1½

tablespoons soy sauce
1

teaspoon white sugar
¼

teaspoon kosher salt
3

medium garlic cloves, finely grated
1½

teaspoons grated fresh ginger
¼-½

teaspoon red pepper flakes
2

scallions, white and pale green parts minced, dark green parts thinly sliced on bias
1¼

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

Directions

01

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.
02

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.
03

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.
04

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.