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Stir-Fried Broccoli with Sichuan Peppercorns
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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
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
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⅓
cup plus 2 tablespoons water, divided
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3
tablespoons unseasoned rice vinegar, divided
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1½
tablespoons soy sauce
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1
teaspoon white sugar
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¼
teaspoon kosher salt
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3
medium garlic cloves, finely grated
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1½
teaspoons grated fresh ginger
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¼-½
teaspoon red pepper flakes
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2
scallions, white and pale green parts minced, dark green parts thinly sliced on bias
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1¼
pounds broccoli, florets cut into 1-inch pieces, stems peeled and sliced ¼-inch thick
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3
tablespoons peanut or grapeseed oil, divided
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2
teaspoons toasted sesame oil
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½-1
teaspoon sichuan peppercorns, toasted and finely ground
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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.
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02In 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.
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03Return 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.
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04Off 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.
I love broccoli and love Sichuan so this was pure ambrosia. I didn't bother roasting the peppercorns and it was great.