An easy weeknight stir-fry that comes together in just 10 minutes. I love the subtle, mouth-numbing effect of Sichuan peppercorns, but be aware that more is not more when you’re adding them to a dish – a half-teaspoon is all you need, otherwise you’ll get the culinary equivalent of a bowl of clove oil for dinner (great if you’ve got upcoming dentistry, otherwise less palatable). Serve with rice or noodles.
