Stir-Fried Broccoli with Sichuan Peppercorns
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.
cup plus 2 tablespoons water, divided
tablespoons unseasoned rice vinegar, divided
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