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Milk Street Bowtie Stir-Fried Broccoli with Sichuan Peppercorns

Stir-Fried Broccoli with Sichuan Peppercorns

4 Servings

30 minutes

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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
  • cup plus 2 tablespoons water, divided

  • 3

    tablespoons unseasoned rice vinegar, divided

  • tablespoons soy sauce

  • 1

    teaspoon white sugar

  • ¼

    teaspoon kosher salt

  • 3

    medium garlic cloves, finely grated

  • 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

  • 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

Stir-Fried Broccoli with Sichuan Peppercorns

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Reviews
Jennifer B.

I love broccoli and love Sichuan so this was pure ambrosia. I didn't bother roasting the peppercorns and it was great.