How a Sichuan Chef Cooks Broccoli!

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper is more commonly available and offers a different flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Cut the florets from the stem of the broccoli, being careful not to crumble the buds.

Peel the tough skin off the broccoli stem and slice it into pieces.

Rinse the broccoli in water to remove any dirt.

Prepare the aromatics by crushing and finely chopping the garlic and ginger, then transferring them to a small bowl.

In a separate bowl, mix 2 pinches of salt, 1 teaspoon of sugar, 1 pinch of MSG, 1 tablespoon of soy sauce, and 1/2 teaspoon of starch.

Heat a pot of water with 1 teaspoon of salt and 1 teaspoon of neutral oil; add the broccoli when boiling and cook for about 2 minutes before draining and rinsing with cold water.

Heat 1 tablespoon of high smoke point oil in a pan until smoking hot.

Add 2 dried chilies and sauté until slightly darker and fragrant.

Add a pinch of Sichuan peppercorns, then add the broccoli and aromatics to the pan and stir-fry on high heat for 1 to 2 minutes.

Add the sauce mixture to the pan and toss well to coat the broccoli before transferring to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens