Spicy Stir-Fried Broccoli With Sichuan Peppercorns

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, stir together the 1⁄3 cup water, 2 tablespoons of the vinegar, the soy sauce and sugar. In a second small bowl, stir together the remaining 2 tablespoons water and the salt. In a third small bowl, combine the garlic, ginger, pepper flakes and minced scallions.

Step 2

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

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 vinegar-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

Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and 1⁄2 teaspoon of the ground Sichuan peppercorns. Taste and add more peppercorns, if desired. Serve sprinkled with the sliced scallion greens.

Step 5

Notes Don't over toast the Sichuan peppercorns. It's better to err on the side of lightly toasted, as the peppercorns become unpleasantly bitter if overdone.

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