Sichuan Pepper Shrimp and Broccoli Stir-Fry (四川花椒虾仁西兰花炒)
This Sichuan Pepper Shrimp and Broccoli Stir-Fry is a classic Sichuan dish that combines the numbing heat of Sichuan peppercorns with the freshness of shrimp and broccoli. It's a quick and flavorful dish that is perfect for a weeknight dinner.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Heat a wok or large skillet over high heat.
- Toast the Sichuan peppercorns in the dry wok until fragrant, about 1 minute. Remove and set aside.
- Heat the vegetable oil in the wok, then add the garlic and shrimp. Stir-fry for 2-3 minutes until the shrimp turn pink.
- Add the broccoli, soy sauce, Shaoxing wine, and sugar. Stir-fry for another 3-4 minutes until the broccoli is tender-crisp.
- Return the Sichuan peppercorns to the wok and stir to combine. Season with salt to taste.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serve with steamed rice and a side of pickled vegetables.
Tips & tricks
Be careful not to overcook the shrimp, as they can become tough and rubbery.
Cost
$15