Sichuan Peppercorn Stir Fry

  • Makes: 4-5 servings

Sichuan peppercorns are an indispensable part of traditional cuisine from the Sichuan Province in China. Their robust bouquet of sweet, sour and peppery flavors are accompanied by a distinctive numbing sensation that brings harmony to spicy foods. This Sichuan stir fry is vegetarian and gluten free without making any compromises or sacrificing one ounce of flavor.

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  • 1 teaspoon Frontier Ground Ginger Root 1.52 oz.
  • 2 teaspoons Frontier Garlic Powder 2.40 oz.
  • 2 teaspoons Frontier Arrowroot Powder 2.72 oz.
  • 1 teaspoon Frontier Co-op Sichuan Peppercorns 1 lb
  • 4 teaspoons chili garlic paste
  • 2 tablespoons honey
  • 1/4 cup coconut aminos
  • 1 cup water
  • 2 tablespoons peanut or sesame oil
  • 1 baby bok choy cabbage head, separated
  • 1 cup broccolini
  • 1 cup sliced orange bell pepper
  • 1 cup shiitake mushrooms
  • 1/2 cup sliced green scallions


1. In a medium mixing bowl, combine chili garlic paste, honey, coconut aminos, ginger and garlic.
2. Whisk together arrowroot powder and water until combined then add to other ingredients and whisk until thoroughly combined.
3. In a wok, heat two tablespoons of oil over medium-high heat.
4. Crush Sichuan peppercorns between your fingers and thumb and sprinkle into hot oil. Allow peppercorn to toast for about two minutes.
5. Add scallions to wok and allow to cook for about 30 seconds.
6. Add all other chopped vegetables, toss with a spatula or spoon, then cover the wok and steam vegetables until tender. About 3 minutes.
7. Clear an area in the center of the wok and pour in the sauce. Allow it to start simmering and thicken. Once thickened, turn off heat and toss vegetables until coated in sauce.
8. Serve over rice.


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