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No wok needed for this (pleasantly) tongue-tingling stir fry

Stir-Fried Broccoli with Sichuan Peppercorns

30 minutes

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.

Ingredients
  • ⅓

    cup plus 2 tablespoons water, divided

  • 3

    tablespoons unseasoned rice vinegar, divided

Directions
  1. 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.
Stir-Fried Broccoli with Sichuan Peppercorns

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