Szechuan Pepper Stir-Fried Fennel
Ingredients
- 2 pcFennel (thinly sliced)
- 2 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 pinchSichuan peppercorn (crushed)
- 1 tspSesame oil
- 15 gFresh ginger (finely minced)
Method
The fennel loses its bitterness, becoming translucent and melting at the edges while remaining firm at the core. The sauce reduces until it coats every piece in a dark, fragrant glaze.
- 1
Remove the tough stalks and the base of the fennel. Cut the bulb in half, then slice it into even 5mm strips to ensure uniform cooking.
- 2
Heat the peanut oil in a very hot wok. Toss in the minced garlic, minced ginger, and Sichuan pepper. As soon as the aroma of the pepper fills the kitchen, move to the next step.
- 3
Add the fennel. Stir-fry constantly over high heat. The vegetable should brown slightly on the edges while remaining crunchy. When it starts to become translucent, it's time to deglaze.
- 4
Pour in the soy sauce, rice vinegar, and sugar. Let it boil vigorously until the sauce coats the vegetables. Turn off the heat and pour in the sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the wok, otherwise the fennel will boil instead of frying.
- The fennel should keep a slight bite; do not overcook it into a mush.
How long does this dish keep?
Store for 2 days in the refrigerator. Reheat over high heat in a dry pan to regain crunchiness.
