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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
