About the star of the show:
Sichuan peppercorns hail from China and are the cornerstone of authentic Chinese cuisine.
Personally, I love the bouquet of sweet, sour and peppery flavors. Once will dining at my favorite hot-pot, I consumed one accidentally. They can make your tongue and mouth go numb:) Holy SMOKES! This Sichuan stir fry recipe is from Frontier Co-op and the image is from their website (check this link:https://www.frontiercoop.com/community/recipe/homemade-sichuan-peppercorn-stir-fry)
This recipe is vegetarian and gluten free and you will LOVE the flavor!
- 1 teaspoon Ground Ginger Root
- 2 teaspoons Garlic Powder
- 2 teaspoons Arrowroot Powder
- 1 teaspoon Sichuan Peppercorns
- 4 teaspoons chili garlic paste
- 2 tablespoons honey
- 1/4 cup coconut aminos
- 1 cup water
- 2 tablespoons peanut or sesame oil
- 1 baby bok choy cabbage head, separated
- 1 cup broccolini
- 1 cup sliced orange bell pepper
- 1 cup shiitake mushrooms
- 1/2 cup sliced green scallions
How to Make this Dish:
1. In a medium mixing bowl, combine chili garlic paste, honey, coconut aminos, ginger and garlic.
2. Whisk together arrowroot powder and water until combined then add to other ingredients and whisk until thoroughly combined.
3. In a wok, heat two tablespoons of oil over medium-high heat.
4. Crush Sichuan peppercorns between your fingers and thumb and sprinkle into hot oil. Allow peppercorn to toast for about two minutes.
5. Add scallions to wok and allow to cook for about 30 seconds.
6. Add all other chopped vegetables, toss with a spatula or spoon, then cover the wok and steam vegetables until tender. About 3 minutes.
7. Clear an area in the center of the wok and pour in the sauce. Allow it to start simmering and thicken. Once thickened, turn off heat and toss vegetables until coated in sauce.
8. Serve over rice.