Stir-Fried Spring Vegetables With Black Olives and Sichuan Peppercorn Recipe

Name: Stir-Fried Spring Vegetables With Black Olives and Sichuan Peppercorn Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Kosher salt; 1/2 pound (225g) asparagus, cut on a bias into 2-inch pieces; 1/4 pound shelled fava beans (about 1 cup; 120g); 1/4 pound shelled English peas (about 1 cup; 120g); 1/2 pound sugar snap peas (about 2 cups; 225g), split in half on a sharp bias; 3 tablespoons (45ml) vegetable oil, divided; 1/4 pound morel mushrooms (1 cup; 120g), trimmed and split in half lengthwise; 6 whole árbol or Chinese hot dried chiles; 2 teaspoons (4g) ground Sichuan peppercorns; 1/4 cup pitted black olives (about 3 ounces; 80g), minced; 4 scallions, white and green parts only, finely minced (about 2 ounces; 55g); 3 medium cloves garlic, finely minced (about 1/2 ounce; 10g); 1 tablespoon minced peeled fresh ginger (about 1/2 ounce; 10g); 2 tablespoons (30ml) Shaoxing wine or dry sherry; 1 tablespoon (15ml) soy sauce; 2 tablespoons (10g) finely chopped fresh cilantro leaves; 2 tablespoons (10g) finely chopped fresh mint leaves

Cook 30m

Total 30m

This stir-fried spring vegetable dish with black olives and Sichuan peppercorn is a delicious and vibrant recipe. Made with asparagus, fava beans, peas, sugar snap peas, morel mushrooms, and fragrant herbs and spices, this vegetable stir-fry is a perfect way to enjoy the flavors of spring.