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No wok needed for this (pleasantly) tongue-tingling stir fry
Milk Street Bowtie Stir-Fried Broccoli with Sichuan Peppercorns

Stir-Fried Broccoli with Sichuan Peppercorns

30 minutes

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Stir-Fried Broccoli with Sichuan Peppercorns

Free

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
  • 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

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Stir-Fried Broccoli with Sichuan Peppercorns

Get Ready to Cook

4

Servings

30 minutes

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.

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
  • 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

Step 1 of 4

Stir, stir, stir

cup plus 2 tablespoons water, divided
2
tablespoons unseasoned rice vinegar
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

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.

Step 2 of 4

Cook the broccoli

pounds broccoli, florets cut into 1-inch pieces, stems peeled and sliced ¼-inch thick
2
tablespoons peanut or grapeseed oil

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.

Step 3 of 4

Coat the broccoli

1
tablespoon peanut or grapeseed oil

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.

Step 4 of 4

Coat and serve

2
teaspoons toasted sesame oil
1
tablespoon unseasoned rice vinegar
½-1
teaspoon Sichuan peppercorns, toasted and finely ground
2
scallions, dark green parts thinly sliced on bias

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.

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