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1
Heat a small, dry saucepan.
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2
When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant.
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3
Remove from the heat.
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4
Place the peppercorns in a spice grinder and grind.
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5
Season the chicken pieces with the peppercorns and salt and set aside.
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6
Heat a large wok over high heat.
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7
When the wok is hot, add the oil.
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8
Add the ginger, garlic and onions and stir fry for 1 minute.
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9
Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste.
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10
Stir fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes.
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11
Add the scallions and stir fry for 1 more minute.
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12
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