15 minutes
A quick and flavorful Sichuan-inspired dish featuring stir-fried broccoli with aromatic spices and seasonings.
Broccoli, cut into 2-inch florets, halved lengthwise
0 oz
teaspoons
Vegetable Oil, divided
tablespoons
Dried Chiles, snipped into ½-inch segments, seeds removed
each
Sichuan Peppercorns, ground
teaspoons
Garlic, finely chopped
cloves
teaspoons
MSG (Monosodium Glutamate)
teaspoons
teaspoons
teaspoons
Toasted Sesame Oil, optional
teaspoons
1. Prep Ingredients
Cut and halve broccoli as noted. Prepare blanching water by bringing a pot of salted water to a boil and mixing in 1 tablespoon of vegetable oil.
2. Blanch Broccoli
Submerge the broccoli florets in boiling water for 2 minutes or until they are tender but retain a crisp bite and a vibrant green color. Remove from heat, drain well, and set aside.
3. Heat Wok
Place a wok over high heat until very hot. Sprinkle water to check readiness; it should evaporate in seconds. Add 2 tablespoons of vegetable oil, swirling to coat the wok's surface.
4. Stir-Fry Aromatics
Quick-fry dried chiles for 20 seconds. Add Sichuan peppercorns, fry for 10 seconds until fragrant.
5. Cook Broccoli
Introduce garlic and blanched broccoli florets to the wok. Stir-fry vigorously for approximately 2 minutes, ensuring the florets are heated thoroughly.
6. Season and Serve
Off the heat, season with salt, soy sauce, MSG, sugar, and white pepper. Return to heat briefly, tossing to blend flavors evenly. If desired, stir in a splash of toasted sesame oil for a nutty finish. Serve the broccoli hot and savor the bold Sichuan flavors.
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