Vegetable Stir Fry with Sichuan Peppercorns

Vegetable Stir Fry with Sichuan Peppercorns

By Chef Vicky Ratnani

From Health Mange More

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Sichuan peppercorns lend their distinct flavour to this vegetable stir fry

Ingredients

Medium red capsicum ½
Button mushrooms 8 to 10
Spring onion bulbs 2
Small broccoli 1
Small bok choi 3
Sichuan peppercorns 1 tsp
Olive oil 1 tsp
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Red chilli flakes ½ tsp
Low sodium soy sauce 1 tsp
Rice wine vinegar 1 tsp
Fresh waterchestnuts 5 to 6
Fresh coriander sprigs 2 to 3
White sesame seeds, toasted 1 tbsp
Micro greens for garnishing

Methods

Roughly chop capsicum, quarter button mushrooms, diagonally slice spring onion bulbs, roughly chop broccoli and bokchoi.
Heat olive oil in a non-stick pan, add the vegetables, ginger, garlic, chilli flakes, Sichuan peppercorns, soy sauce and vinegar and toss well.
Slice water chestnuts and add to the pan. Chop coriander leaves and add. Add sesame seeds and toss till all the ingredients mix well.
Transfer into a serving bowl, garnish with micro greens and serve hot.

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