Spring vegetables with olives and Sichuan peppercorns from The Wok - Recipes and Techniques (page 176) by J. Kenji López-Alt

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • shiitake mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute shoyu for light soy sauce and balsamic viegar for Chinkiang vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce and balsamic viegar for Chinkiang vinegar.

  • joeljkp on May 16, 2026

    Wow! This is an extremely flavorful way to use asparagus and peas in spring. We found it quite spicy, and the sichuan peppercorns really popped out. I swapped the amount of frozen peas and sugar snap peas, since those are the ratios I had on hand. All else by the recipe. I'd make again, but maybe go light on the dried peppers and sichuan peppercorns.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.