Stir-Fried Broccoli with Sichuan Peppercorns
By Christopher Kimball
Images
Serves
Makes 4 servings
Ingredients
- ⅓ cup plus 2 tablespoons water, divided
- 3 tablespoons unseasoned rice vinegar, divided
- 1½ tablespoons soy sauce
- 1 teaspoon white sugar
- ¼ teaspoon kosher salt
- 3 medium garlic cloves, finely grated
- 1½ teaspoons grated fresh ginger
- ¼ to ½ teaspoon red pepper flakes
- 2 scallions, white and pale green parts minced, dark green parts thinly sliced on bias
- 1¼ 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 to 1 teaspoon Sichuan peppercorns, toasted and finely ground
Procedure
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.
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.
In a small bowl, stir together ⅓ 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.
Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds, about 3 minutes. Add the broccoli, salt water and 2 tablespoons of the peanut oil, cover and cook for 1 minute. Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 4 to 6 minutes. Push the broccoli up one side of the wok to make a clearing.
Add the remaining 1 tablespoon peanut oil and the garlic-ginger mixture. Stir-fry, 10 to 15 seconds until fragrant. Pour the vinegar-soy sauce mixture into the clearing. Simmer, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Toss the broccoli with the sauce to combine
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½ teaspoon of the ground Sichuan pepper. Taste and add more pepper, if desired. Transfer to a platter and sprinkle with the sliced scallion greens.
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.
In a small bowl, stir together ⅓ 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.
Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds, about 3 minutes. Add the broccoli, salt water and 2 tablespoons of the peanut oil, cover and cook for 1 minute. Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 4 to 6 minutes. Push the broccoli up one side of the wok to make a clearing.
Add the remaining 1 tablespoon peanut oil and the garlic-ginger mixture. Stir-fry, 10 to 15 seconds until fragrant. Pour the vinegar-soy sauce mixture into the clearing. Simmer, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Toss the broccoli with the sauce to combine
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½ teaspoon of the ground Sichuan pepper. Taste and add more pepper, if desired. Transfer to a platter and sprinkle with the sliced scallion greens.
Stir-Fried Broccoli with Sichuan Peppercorns
By Christopher Kimball
Serves
Makes 4 servings
Ingredients
- ⅓ cup plus 2 tablespoons water, divided
- 3 tablespoons unseasoned rice vinegar, divided
- 1½ tablespoons soy sauce
- 1 teaspoon white sugar
- ¼ teaspoon kosher salt
- 3 medium garlic cloves, finely grated
- 1½ teaspoons grated fresh ginger
- ¼ to ½ teaspoon red pepper flakes
- 2 scallions, white and pale green parts minced, dark green parts thinly sliced on bias
- 1¼ 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 to 1 teaspoon Sichuan peppercorns, toasted and finely ground
Procedure
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.
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.
In a small bowl, stir together ⅓ 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.
Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds, about 3 minutes. Add the broccoli, salt water and 2 tablespoons of the peanut oil, cover and cook for 1 minute. Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 4 to 6 minutes. Push the broccoli up one side of the wok to make a clearing.
Add the remaining 1 tablespoon peanut oil and the garlic-ginger mixture. Stir-fry, 10 to 15 seconds until fragrant. Pour the vinegar-soy sauce mixture into the clearing. Simmer, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Toss the broccoli with the sauce to combine
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½ teaspoon of the ground Sichuan pepper. Taste and add more pepper, if desired. Transfer to a platter and sprinkle with the sliced scallion greens.
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.
In a small bowl, stir together ⅓ 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.
Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds, about 3 minutes. Add the broccoli, salt water and 2 tablespoons of the peanut oil, cover and cook for 1 minute. Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, 4 to 6 minutes. Push the broccoli up one side of the wok to make a clearing.
Add the remaining 1 tablespoon peanut oil and the garlic-ginger mixture. Stir-fry, 10 to 15 seconds until fragrant. Pour the vinegar-soy sauce mixture into the clearing. Simmer, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes. Toss the broccoli with the sauce to combine
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½ teaspoon of the ground Sichuan pepper. Taste and add more pepper, if desired. Transfer to a platter and sprinkle with the sliced scallion greens.