Stir-Fried Broccoli with Sichuan Pepper

I'm excited to share a detailed recipe for the side dish we served at a recent event—it turned out to be a simple but delicious hit!

How to make this dish.

Ingredients

300g broccoli

1bout 1000ml water with 1tsp salt for boiling broccoli

2 cloves garlic, sliced

1/2 tsp red chili pepper flake

1 tsp whole Sichuan pepper corns (you could add up to 1tbsp)

10g sesame oil

1 tbsp oil (any oil for stir frying )

1 tbsp black vinegar

1 tsp soy sauce

1 tsp sugar

1 tsp brewer's yeast (or a pinch of cornstarch optional)

2 tbsp water from boiling broccoli

Instructions

Cut the broccoli into florets.

Briefly blanch in boiling water for 1–2 minutes, until bright green and slightly crisp. (Reserve 2 tbsp of the cooking water for the sauce.)

Drain and set aside.

Toast the Sichuan pepper

Heat the oil in a pan over low to medium heat, then add the whole Sichuan pepper corns and sliced garlic .

When the aroma rises and the oil starts bubbling, add red chili peppers and stir-fry briefly.

Stir-fry the broccoli

Add the broccoli and stir-fry quickly over high heat.

Season

Add water, black vinegar, soy sauce, and sugar.

Toss in the boiled broccoli.

Stir-fry for 1–2 minutes, until the broccoli is evenly coated.

 Drizzle with roasted sesame oil.

 (You can also add a little starchy cooking water if needed.)

Finish

Once the broccoli is shiny and cooked to your liking, remove from heat.

The whole Sichuan pepper remains in the dish, providing a numbing, aromatic accent.