Szechuan Peppercorn Chinese Peas
Szechuan oil:
1 cup peanut oil
1 1/2 tbsp Szechuan peppercorn
(Will have a large amount left over for future recipes)
1 1/2 to 2 1/2 tbsp Szechuan oil
1/2 tsp salt
2 garlic cloves, smashed
3/4 lb snow peas

Szechuan oil:
Heat a wok on high and add Szechuan to pan, tossing lightly. Turn heat to low and toast peppercorn lightly, stirring frequently- about a minute and a half. Add the peanut oil and raise heat to medium or medium high, depending on your stove. Once oil begins to bubble lightly (if it ever does), lower heat and let cook until peppercorns turn black. This is supposed to take four or five minutes, but it took a long time for the peppercorns to turn black on my stove. Let cool and strain into a glass container (with a lid). Will keep for one or two months in a cool place. You can use the peppercorn in stock, so keep them in the refrigerator.


Prepare snow peas by removing string on the sides, unless you’re lazy like me, and slice at an angle or julienne. Have all your ingredients at hand and ready to use.

Heat your (clean) wok over high heat, add oil and toss in salt. When the oil smokes slightly, add garlic, stir, and add snow peas when garlic turns light brown (but before it burns!!). Stir fry, and as soon as the peas turn green, remove from heat and serve.

This was absolutely wonderful with rice and another Chinese vegetable dish. Great flavor and NO SOY SAUCE!! (For those allergic to soy… ) If you can have tofu, that would be a nice accompanying dish. Seafood might also be nice with this. (as a separate dish)