Dish of Broccoli Sichuan
(click to enlarge)

Broccoli, Sichuan


China - Sichuan   -   Qiang Xi Nan Hua Cai
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
20 min
Prep		 This vegetable side dish is very easy to make. In this recipe, the Chili and Sichuan Peppercorns make their presence known, but are not at all assertive.

11
5
1/2
2
1/3
1
oz

t
T
t
t
Broccoli Florets (1)
Chilis, dry (2)
Sichuan Peppercorns (3)  
Oil
Salt
Sesame Oil.
Prep   -   (15 min - 10 min work)
  1. Separate BROCCOLI into florets, larger florets split in half. I split the stems of florets left whole for more even cooking.
  2. Steam Broccoli until just tender, about 8 minutes. Refresh under cold water and set aside.
  3. Stem CHILIS. Break them in half and dump out as many seeds as will come out.
  4. Mix Sichuan Peppercorns with the Chilis.
Run   -   (7 min)
  1. In a wok, heat Oil over high heat. and fry Chili mix just until Chilis start to darken, then stir in Broccoli until coated with oil and well warmed (about 1 minute).
  2. Stir in Salt and Sesame OIl until well distributed. Take off the heat.
  3. Serve warm.
NOTES:

  1. Broccoli:

      Weight is after trimming florets, as weight of large stems varies. Some stems can be used, sliced about 1/4 inch. Thicker stems would have to be peeled. European Broccoli is new to China, but has been enthusiastically accepted as an alternative to Gai Lan (Chinese broccoli). It's called Xi Nan Hua Cai (Flower Vegetable from the Southwest).

  2. Chilis:

      The common Japones (often sold just as "Dried Red Chili") work well for most people. If you want a little more heat, use Dried Red Thai Chilis. For details see our Chilis page.

  3. Sichuan Peppercorns

      Fruits of a prickly ash tree, now again legal in the US so long as they are lightly toasted. These are nothing at all like black pepper. For details see our Sichuan Pepper page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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