Stir-Fried Broccoli with Sichuan Peppercorns

by cookingwithauntjuju.com

Broccoli is a vegetable I don’t seem to cook very much as I do like it. In China super-charged wok burners deliver searing heat that encircles the bottom and sides of the wok. The results are rendering raw vegetables tender on the inside and nicely browned on the outside. Food emerges in a whoosh of steamy flavor, an effect known as wok hay or “breath of the wok.”

Instead of steaming the broccoli, then frying it; salted water and oil are combined, along with the broccoli  to achieve this same effect. The lid first goes on and tenderizes the broccoli, then the lid is removed and the oil takes over. 5-10 minutes later the broccoli is browned and crisp.

This recipe is adapted from  Christopher Kimball’s magazine Milk Street

Stir-Fried Broccoli with Sichuan Peppercorns

  • 1/3 cup water
  • 2 tbsp. unseasoned rice vinegar
  • 1-1/2 tbsp. soy sauce (I used reduced sodium)
  • 1 tsp. white sugar
  • 2 tbsp. water plus 1/4 tsp. salt
  • 3 large garlic cloves (minced)
  • 1-1/2 tsp. fresh ginger, grated
  • 1/4 to 1/2 tsp. (crushed) red pepper flakes
  • 2 scallions, white and pale green parts minced, dark green parts thinly sliced on the bias
  • 1-1/4 lbs. broccoli florets (I did not use the stems)
  • 3 tbsp. peanut oil, divided (I used vegetable oil)
  • 2 tsp. toasted sesame oil
  • 1/2 to 1 tsp. Sichuan peppercorns, toasted and finely ground (see instructions below)

In a small bowl, stir together the 1/3 cup water, vinegar, soy sauce and sugar.

In a second bowl, stir together 2 tbsp. water and the salt.

In a third bowl, combine the garlic, ginger, pepper flakes and minced scallions.

In a large skillet (I used my wok) combine the broccoli, salt water and 2 tbsp. peanut oil. Cover and cook for 1 minute; the water will be simmering. Uncover and stir-fry until the broccoli is crisp tender and browned in spots, 5-10 minutes depending on how you like your broccoli cooked. Move to a large bowl.

Bring the skillet back to medium high and add the remaining 1 tbsp. peanut oil (vegetable oil) and the garlic-ginger mixture. Cook, stirring until fragrant. Add the vinegar-soy sauce mixture and simmer until slightly reduced for 2-3 minutes. Return the broccoli to the skillet (wok) and stir to coat.

Turn off the heat and stir in the toasted sesame oil, remaining 1 tbsp. vinegar and 1/2 tsp. of the ground Sichuan peppercorns; adjust seasonings. Serve with the sliced scallion greens.

Grinding your own Sichuan pepper from Red House Spice, Adapted:

To begin with Sichuan pepper is totally different from black pepper and must be treated differently. It is one of the most important spices in Chinese cuisine. The aroma is powerful and creates a numbing sensation in your mouth.

First, discard the black seeds as only the open husks of Sichuan pepper is used. Next, dry roast without oil in a non-stick, cold skillet over medium heat. This should take a few minutes as you want the Sichuan pepper to be crisp so it will grind up better.  Allow to cool and with a mortar and pestle (an electric grinder works as well) grind them into powder. I also used my pestle to grind the pepper in a sieve more finely.

Recipe by cookingwithauntjuju.com

15 thoughts on “Stir-Fried Broccoli with Sichuan Peppercorns”

  2. Marvelous. For the longest time, I had stopped liking broccoli… I don’t really know why. However, lately I’ve been enjoying it again. Thanks for the step by step photos. Hugs on the wing.

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  3. That looks delicious! I’d that even president HW Bush who notoriously hated broccoli would love this

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  6. I just got some Sichuan peppercorns but didn’t have any thoughts of what I was going to make so thanks for the idea…the broccoli sounds like a winner.

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