Szechuan Pan Fried Peppers Recipe

Get ready to spice up your life with my go-to Szechuan Pan Fried Peppers recipe—it’s the perfect blend of zest and heat, offering a tantalizing tango of flavors that’s bound to leave your taste buds dancing!

My Szechuan Pan Fried Peppers are no exception, and I’m really starting to appreciate the bold flavors of Asian cooking. The incandescent green bell peppers go wild when they’re tossed with garlic, ginger, and the tongue-tingling Szechuan peppercorns that have me hooked.

A dash of soy sauce and a hint of chili flakes tie everything together and make me want to eat this dish, if I do say so myself, even though it is preparable in under 10 minutes.

Ingredients

• Green bell peppers: Rich in vitamins A and C; low-calorie fiber source.
• Szechuan peppercorns: Adds numbingly spicy, citrusy flavor; benefits digestion.
• Garlic: Contains allicin; boosts immunity and heart health.
• Ginger: Anti-inflammatory properties; aids digestion, adds zest.
• Soy sauce: Umami flavor; provides sodium and savory depth.
• Rice vinegar: Adds acidity for balance; aids digestion.
• Sesame oil: Nutty aroma; source of healthy unsaturated fats.
• Chili flakes: Provides heat; boosts metabolism and flavor.

Ingredient Quantities

• 1 lb green bell peppers, sliced into strips
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon Szechuan peppercorns, toasted and crushed
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (adjust to taste)
• 2 tablespoons spring onions, chopped
• Salt to taste

How to Make this

1. In a large skillet or wok, heat the vegetable oil over medium heat.

2. Place the Szechuan peppercorns in the skillet and stir-fry for about 1 minute until they become fragrant.

3. Raise the heat to high, and add the garlic and ginger. Stir-fry for another 30 seconds.

4. Toss in the sliced green bell peppers and let them stir-fry in the skillet for about 4-5 minutes or until they develop a slight tenderness.

5. Combine the soy sauce, rice vinegar, and sugar in the mixing bowl, and ensure the peppers are thoroughly coated.

6. Stir-fry for an additional 2 minutes after adding the chili flakes. Change the heat level if you want the dish to be less or more spicy.

7. Shower the sesame oil over the peppers and mix to associate.

8. Add salt to taste, ensuring it is mixed uniformly throughout.

9. Take it off the heat and put it in a dish to serve.

10. Before you serve, be sure to sprinkle with chopped spring onions for the final touch. Now, enjoy your Szechuan Pan Fried Peppers!

Equipment Needed

1. Large skillet or wok
2. Mixing bowl
3. Measuring spoons
4. Wooden spoon or spatula
5. Chef’s knife
6. Grater
7. Chopping board
8. Serving dish

FAQ

• What kind of peppers can I use instead of green bell peppers?If you want a sweeter taste, you can substitute red, yellow, or orange bell peppers for the green bell peppers. Anaheim or poblano peppers can be used instead for a slightly different flavor profile.
• Can I make this dish less spicy?Certainly, to lower the heat, you can cut down on the chili flakes or leave them out altogether. Modify the Szechuan peppercorns to your desired spice level.
• Is there a substitute for Szechuan peppercorns?Although there is no direct substitute, a combination of black pepper and coriander seeds can be used to achieve a somewhat comparable aroma. However, this will lack the special numbing effect that makes up the unique characteristics of Sichuan pepper.
• Can this dish be made gluten-free?Certainly. You can make this dish gluten-free by using either a gluten-free soy sauce or gluten-free tamari.
• How long does it take to cook this dish?Usually requiring about 15-20 minutes from prep to plate, this dish makes a quick and flavorful side.
• Can this recipe be doubled for a larger serving?Certainly, you can effortlessly multiply the components to serve a larger crowd. Ensure, however, that your vessel can accommodate the bigger batch.
• What can I serve with Szechuan Pan Fried Peppers?Steamed rice, noodles, or a main dish like grilled chicken or tofu accompanies these peppers well and makes a complete meal.

Szechuan Pan Fried Peppers Recipe Substitutions and Variations

Cooking oil: You can substitute with canola oil or sunflower oil.
Soy sauce can be either replaced or justifiably used in a gluten-free diet by using the following alternatives:
Szechuan peppercorns; use black peppercorns for a different but still tasty heat.
Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.
SUGAR: REPLACEMENTS Substitutes for sugar serve different functions, especially in baking. Honey and other natural sweeteners work very well, except they are not as easy and safe to use, especially for kids. Substitutes like stevia work and are mostly safe, but they do taste different. Sugar is different from all these. And we don’t really know what happens when you use these substitutes with recipes that expect sugar. Also, a lot of recipes you will find use honey, since it is the most common, safest sweetener available. Right up front, I use a lot of honey in this book.

Pro Tips

1. Preparation of Szechuan Peppercorns Toast the Szechuan peppercorns separately in a dry pan before crushing them to enhance their flavor. This will also reduce their numbing effect slightly and provide a more aromatic base to the dish.

2. Timing for Garlic and Ginger When adding garlic and ginger, make sure you have them ready to go in immediately after the peppercorns. They can burn quickly if added too soon, so have your peppers ready to add shortly after to prevent over-browning.

3. Soy Sauce Mixture Mix the soy sauce, rice vinegar, and sugar in a small bowl before beginning the cooking process. This will ensure that you can add them quickly and evenly, avoiding any delay that could overcook the peppers.

4. Heat Management Stir-frying requires quick, high heat. Ensure your skillet or wok is preheated to the right temperature before adding ingredients, especially when switching from medium to high heat. A good indication that it’s ready is when you see a light shimmer in the oil.

5. Flavor Boosting For an added layer of flavor, consider adding a splash of dark soy sauce along with the sesame oil in the final steps. This will deepen the color of the peppers and give the dish a richer taste. Adjust the amount based on your preference for saltiness and color.