Vegetable Stir Fry With Sichuan Peppercorns


    ½ medium red bell pepper, seeded
    8-10 button mushrooms
    2 spring onion bulbs
    1 small broccoli
    3 small bokchoy
    1 tsp Sichuan peppercorns
    1 tsp olive oil
    1 tsp finely chopped ginger
    1 tsp finely chopped garlic
    ½ tsp red chilli flakes
    1 tsp low sodium soy sauce
    1 tsp rice wine vinegar
    5-6 fresh water chestnuts
    2-3 fresh coriandersprigs
    1 tbsp toasted sesame seeds
    Micro greens for garnishing

preparation method

1. Roughly chop bell peppers, quarter button mushrooms, diagonally slice spring onion bulbs, roughly chop broccoli and bokchoy.
2. Heat olive oil in a non-stick pan. Add the vegetables, ginger, garlic, chilli flakes, Sichuan peppercorns, soy sauce and vinegar. Toss well.
3. Slice waterchestnuts and add to the pan. Add chopped coriander and sesame seeds and toss.
4. Garnish with microgreens and serve hot.

Serving Suggestions

    Serve 2
Loading Facebook Comments ...

Comments are closed

By: Chef Vicky Ratnani

Show: Health Maange More

Prep:30 Mins Cook: 30 to 45 minutes

Popular Video


When not carrying a tiffin box, what would you most probably order from outside?

View Results

Loading ... Loading ...
FoodFood on DTH