Vegetable Stir Fry with Sichuan Peppercorns

Vegetable Stir Fry with Sichuan Peppercorns

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Chinese

Sichuan peppercorns lend their distinct flavour to this vegetable stir fry


  • Medium red capsicum ½
  • Button mushrooms 8 to 10
  • Spring onion bulbs 2
  • Small broccoli 1
  • Small bok choi 3
  • Sichuan peppercorns 1 tsp
  • Olive oil 1 tsp
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 1 tsp
  • Red chilli flakes ½ tsp
  • Low sodium soy sauce 1 tsp
  • Rice wine vinegar 1 tsp
  • Fresh waterchestnuts 5 to 6
  • Fresh coriander sprigs 2 to 3
  • White sesame seeds, toasted 1 tbsp
  • Micro greens for garnishing


  • Roughly chop capsicum, quarter button mushrooms, diagonally slice spring onion bulbs, roughly chop broccoli and bokchoi.
  • Heat olive oil in a non-stick pan, add the vegetables, ginger, garlic, chilli flakes, Sichuan peppercorns, soy sauce and vinegar and toss well.
  • Slice water chestnuts and add to the pan. Chop coriander leaves and add. Add sesame seeds and toss till all the ingredients mix well.
  • Transfer into a serving bowl, garnish with micro greens and serve hot.