Peppercorn Rhapsody
Stir-Fried Shishito Peppers in Szechuan Peppercorn Oil with Garlic and Chili Flakes
20 minutes
Serves 4
SideChineseDairy-freeNut-freeShellfish-freeLow Sodium
Herb's take
Take a flavor trip to Sichuan province with this sizzling side: shishito peppers are stir-fried in numbing Szechuan peppercorn oil, spiked with garlic and chili flakes. If you’ve never experienced ‘mala’ (numbing and spicy), your tastebuds are about to take a joyride.
Equipment needed
- wok
- fine mesh strainer
Ingredients
Yield
4
Instructions
- 01In a cold wok or large skillet, combine the Szechuan peppercorns and neutral oil. Set over medium heat and cook, swirling occasionally, until the peppercorns turn fragrant and the oil lightly sizzles, about 3 minutes. Strain out and discard the peppercorns, reserving the infused oil in the wok.
- 02Increase the heat to high. Add the shishito peppers to the hot oil and stir-fry, tossing constantly, until they blister and char in spots, about 4 minutes.
- 03Push the peppers to the edges of the wok. Add the garlic and chili flakes to the center and stir for 30 seconds until aromatic but not burnt.
- 04Quickly add the soy sauce, rice vinegar, and sugar, tossing everything together for 30 seconds so the sauce coats the peppers and lightly reduces.
- 05Remove from heat. Drizzle with toasted sesame oil and toss once more.
- 06Transfer to a platter and sprinkle with toasted sesame seeds. Serve hot or at room temperature.
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