Stir-Fried Broccoli with Sichuan Peppercorns
A quick and flavorful Chinese side dish featuring tender broccoli florets tossed with aromatic Sichuan peppercorns and savory yellow bean sauce. Perfect for a weeknight dinner.
Story
This simple stir-fry brings out the best in broccoli—slightly tender with a satisfying bite, flavored with the numbing warmth of Sichuan peppercorns and the rich umami of yellow bean sauce.
Ingredients
broccoli
300g, cut into florets
soybean oil
2 tablespoons
Sichuan peppercorns
1 teaspoon
yellow bean sauce
1 tablespoon
salt
a pinch
garlic
2 cloves, minced (optional)
Instructions
1
Blanch the broccoli
Bring a pot of water to a boil. Add the broccoli florets and cook for about 1 minute until they turn bright green and are slightly tender. Drain immediately and set aside.
2
Bloom the aromatics
Heat oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and let them sizzle for 30 seconds until fragrant. Add garlic if using and stir for another 10 seconds.
3
Stir-fry and season
Add the blanched broccoli to the wok. Toss well, then add yellow bean sauce and salt. Stir-fry for 2-3 minutes until the broccoli is cooked through but still has a slight crunch. Serve hot.
