Sichuan-style broccoli with garlic and red pepper

Sichuan style broccoli with garlic and red pepper
Easy, quick and cheap

Craving Szechuan numbing peppers and not motivated enough to head out of the house for a restaurant over 1/2 hour away, I stayed in on a cold rainy Sunday and cooked up some delicious spicy broccoli with reheated rice.

Here’s how:

Put up pot of water.

Cut broccoli into medium-size florets. Peel stems and cut into thick slices.
Reconstitute some birds eye peppers with hot water from the heating broccoli-cooking water in a small bowl. Get out your Sichuan peppercorns (use 1/2 t).
Peel and slice a few garlic cloves.

Heat rice in instant pot with steam function for five minutes.

When the water comes to a boil, add 1 t salt and 1 T peanut oil. Add broccoli and blanch for two minutes. Scoop into colander and let drain.

Heat sauté pan, add 3 T peanut oil and peppers and garlic. Heat for less than 30 seconds and add broccoli, tossing and stirring for one minute until coated with flavorful oil. Add salt and dump onto rice in a bowl. Feel virtuous and well nourished. Indulge in a slice of good bread. A pear makes a nice dessert.

Inspiration: Fuschia Dunlop, Stir-Fried Broccoli with chili and Sichuan Pepper, p 174, Every Grain of Rice

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