Sichuan pepper stir fry

Taro and oyster mushroom stir fry with Sichuan peppers

To me, Sichuan peppercorns are one of the most incredibly unique ingredients. Sichuan peppercorns are a dry spice originating from the Sichuan province in China. I tried a dish with this ingredient for the first time, many years ago, at a Sichuan restaurant in Hong Kong. When consumed, Sichuan peppercorns give you a one of a kind tingling and numbing sensation. The aroma of good quality Sichuan peppercorns are very distinct and pleasantly pungent.

I am sharing with you my recipe for a delicious stir fry which allows three beautiful ingredients to shine for themselves — Sichuan peppercorn, oyster mushrooms & taro root.

Taro and oyster mushroom stir fry with Sichuan peppercorns

Servings — 2 people

Prep time — 10 minutes

Cooking time — 10 minutes

Ingredients

Sunflower oil — 2 tbsp

Taro root large dice— 150 g

Red Sichuan pepper corn— 1 tsp

Oyster Mushroom petals —100 g

Garlic minced — 3 big cloves

Ginger minced —10 g

Dry red chilli whole — 10 g

Bean sprouts — 30 g

Tamari (or light soy sauce) — 1 tbsp (or more according to taste)

1. With a mortar and pestle, lightly pound the Sichuan peppercorns to further release the aroma. They should still be whole pieces. If you make them into a fine powder, it will be too strong. Note: Please don’t use any Sichuan peppercorns with a black seed inside as those tend to be bitter.

2. Heat sunflower oil in a wok. Add taro cubes and allow it to fry till it starts browning, stirring occasionally.

3. Add the oyster mushrooms, Sichuan pepper, dry red chili, ginger and garlic. Cook on medium heat till you see the oyster mushrooms are fully cooked.

4. Add the bean sprouts and tamari and cook for about another minute. It is important you leave the bean sprouts till the end so it has that crunch.

Make sure you serve this immediately after making it to keep it’s freshness, aroma and crunch intact. You may enjoy this recipe on it’s on or with a serving of rice. Let me know if you make the recipe and tag @dulcedemirchi! Bon appétit!