Smoky Sichuan Broccoli Stir-Fry

1. Prepare Broccoli

Cut the broccoli into 2-inch florets, halving any large pieces lengthwise for uniform cooking. This ensures each piece cooks evenly and retains a satisfying crunch.

2. Blanch Broccoli

Bring a large pot of salted water to a boil, adding a tablespoon of vegetable oil to help retain the broccoli’s vibrant color. Blanch the broccoli for about 2 minutes, just until it's crisp and bright green. Drain the broccoli in a colander and give it a good shake to dry.

3. Heat Wok and Add Chiles

Heat a wok over high heat until a bead of water evaporates within 1-2 seconds of contact, indicating it’s hot enough. Swirl in 2 tablespoons of vegetable oil to coat the sides, then add the dried chiles. Stir-fry the chiles for about 20 seconds until they darken and become fragrant, releasing their smoky aroma.

4. Add Sichuan Peppercorns

Add the Sichuan peppercorns to the wok and bloom them in the oil for about 10 seconds. This step is crucial as it releases the unique, numbing heat characteristic of Sichuan cuisine.

5. Stir-Fry Broccoli and Garlic

Toss in the blanched broccoli and chopped garlic, stirring briskly on high heat for about 2 minutes. The high heat locks in flavors and keeps the broccoli crisp, ensuring it remains vivid green and thoroughly heated through.

6. Season the Broccoli

Remove the wok from heat, then season the broccoli with ½ teaspoon salt, soy sauce, MSG, sugar, and ground white pepper. Return the wok to the heat and toss everything together to incorporate the seasonings evenly.

7. Final Touch

If desired, stir in the toasted sesame oil just before serving for an extra layer of nutty richness. Serve the Smoky Sichuan Broccoli Stir-Fry immediately and enjoy the harmonious blend of smoky, spicy, and savory flavors.