Stir-fried broccoli with Sichuan peppercorns from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 223) by Christopher Kimball

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Notes about this recipe

  • joeljkp on December 18, 2022

    Great dish, and probably quite fast once you do it a couple times. We paired it with some sauteed tofu and served over rice for an easy dinner. Well-liked, though both of us thought some peanuts would have been a great addition, and maybe increase the sauce by 50% to account for the extras.

  • clkandel on July 20, 2021

    Great crispiness to the broccoli with this cooking method. Tasty dish that's fast to prepare.

  • et12 on December 01, 2020

    Very tasty and quick to make. I didn’t have access to Sichuan peppercorns but black peppercorns worked just as well.

  • hbakke on April 25, 2020

    Tasty broccoli dish. I made this exactly as written and it had a light tingle from the Sichuan peppercorns. I served this with rice as a veggie dinner.

  • coryelizabeth on April 18, 2019

    A solid, delicious vegetable side that is not a ton of work.

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