Sichuan-Spiced Peas with Crispy Garlic & Chili Oil
Ingredients
- 3 cupsfrozen peas
- 6 clovesgarlic
- 3 tablespoonsneutral oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ½ teaspoonSichuan peppercorns
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
Method
- 01
Toast Sichuan peppercorns in a large skillet over medium heat for 1–2 minutes until fragrant. Transfer to a small bowl and coarsely crush with the back of a spoon.
- 02
Return the skillet to medium heat and add 2 tablespoons neutral oil. Add garlic cloves and cook, stirring often, for 2–3 minutes until golden and crispy. Remove with a slotted spoon and set aside on a paper towel.
- 03
Add the remaining 1 tablespoon oil to the skillet and increase heat to medium-high. Stir in the frozen peas, salt, and red pepper flakes. Cook for 3–4 minutes, stirring occasionally, until peas are heated through and lightly blistered.
- 04
Pour in soy sauce and rice vinegar; toss to coat. Cook for 1 minute more. Remove from heat and stir in sesame oil and the crushed Sichuan peppercorns.
- 05
Transfer to a serving bowl and top with the crispy garlic. Serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon. For a milder version, reduce Sichuan peppercorns to 1/4 teaspoon. Add a squeeze of fresh lime juice at the end for brightness, or stir in a pinch of white pepper for subtle, savory spice.
Sichuan peppercorns create a distinctive numbing, tingling sensation rather than heat. If you can't find them, substitute 1/4 teaspoon extra red pepper flakes for a purely hot finish. Peas can go from warm to overcooked quickly, so keep the flame high and don't linger.