Szechuan Vegetables

Instructions

1. Start by preparing all your vegetables: slice the bell peppers, peel and slice the carrots, and chop the broccoli into florets. Mince the garlic and ginger. This will make the cooking process quick and easy.
2. In a small bowl, mix the cornstarch with 1/4 cup of water to form a slurry. This will help thicken the sauce later.
3. Heat a wok or large frying pan over medium-high heat. Once hot, add 2 tablespoons of vegetable oil.
4. Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant, but be careful not to burn them.
5. Add the sliced bell peppers, carrots, and broccoli florets to the pan. Stir-fry for 4-5 minutes until they begin to soften. If needed, add a splash of water to help steam and soften the vegetables.
6. Add the snow peas to the pan and continue to stir-fry for another 2-3 minutes.
7. Mix in the crushed Szechuan peppercorns, chili paste, soy sauce, and sugar. Stir well to coat the vegetables evenly.
8. Pour the cornstarch slurry into the pan and stir constantly until the sauce thickens, about 1-2 minutes.
9. Once the sauce has thickened and vegetables are tender-crisp, sprinkle the chopped green onions over the top. Drizzle with sesame oil for added flavor.
10. Transfer the Szechuan Vegetables to a serving dish and garnish with sesame seeds. Serve hot with steamed rice or noodles if desired.
11. Tip: Stir-fry at high heat to ensure vegetables remain crisp and vibrant. Use freshly ground peppercorns for more intense Szechuan flavor.