Stir-Fried Broccoli with Sichuan Peppercorns

Ingredientes

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 finely grated fresh ginger

¼ to ½ teaspoon red pepper flakes

2 scallions, white and pale green parts minced, dark green parts thinly sliced on diagonal

1¼ pounds broccoli, florets cut into 1-inch pieces, stems peeled and sliced ¼ inch thick

3 tablespoons peanut oil, divided

2 teaspoons toasted sesame oil

½ to 1 teaspoon Sichuan peppercorns, toasted and finely ground

Instruções

In a small bowl, stir together ⅓ cup water, 2 tablespoons of vinegar, the soy sauce and sugar. In another small bowl, stir together 2 tablespoons water and the salt. In a third, combine the garlic, ginger, pepper flakes and minced scallions.

In a 12-inch skillet over medium-high, combine the broccoli, salt water and 2 tablespoons of peanut oil. Cover and cook for 1 minute; the water should reach a simmer. Uncover and cook, stirring occasionally, until crisp-tender and browned in spots, 8 to 10 minutes. Transfer to a large plate.

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 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.

Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½ teaspoon of ground Sichuan peppercorns. Taste and season with more peppercorns, if desired. Serve sprinkled with the sliced scallion greens.

Notas

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.

Restaurants and even some homes in China use super-charged wok burners to get the high heat that quickly renders raw vegetables tender on the outside, crisp on the inside. We mix oil and water for a skillet-friendly method. The water begins the cooking as it steams off, leaving the oil behind to finish—and lightly brown—the broccoli. We season the dish with Sichuan peppercorns, which 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 over medium heat for about 2 minutes, let them cool, then ground them to a fine powder in a spice grinder.