19 Spicy Schezuan Peppercorn Delicious Recipes

Ready to turn up the heat in your kitchen? Sichuan peppercorns bring that addictive tingly spice to every dish—whether you’re craving fiery noodles, crispy tofu, or saucy stir-fries. We’ve rounded up 19 bold, flavor-packed recipes that prove a little numbing heat goes a long way. From quick weeknight dinners to show-stopping meals, these dishes will make your taste buds dance. Let’s get cooking!

Schezuan Peppercorn Chicken Stir-Fry

This fiery, numbing stir-fry brings bold Sichuan flavors to your weeknight dinner—ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 tbsp Sichuan peppercorns, lightly crushed
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 red bell pepper, thinly sliced
• 1 tsp sugar
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 scallions, sliced

Instructions

1. Toss chicken with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Let marinate 10 minutes.
2. Heat 1 tbsp oil in a wok or skillet over high heat. Add chicken and stir-fry 4–5 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Toast Sichuan peppercorns 30 seconds until fragrant. Add garlic, ginger, and bell pepper; stir-fry 2 minutes.
4. Return chicken to the wok. Add remaining 1 tbsp soy sauce, sugar, and red pepper flakes. Toss 1–2 minutes until glossy.
5. Garnish with scallions and serve immediately.

The tingling heat of Sichuan peppercorns paired with sticky-savory chicken makes this dish unforgettable—just wait for that lip-numbing kick!

Tip: For extra depth, add 1 tsp fermented black bean paste with the garlic.

Schezuan Peppercorn Beef Noodles

Craving bold, numbing heat and tender beef? These Schezuan Peppercorn Beef Noodles deliver a fiery kick with a tingly twist—perfect for spice lovers.

• 8 oz flank steak, thinly sliced against the grain
• 8 oz fresh wheat noodles (or dried udon)
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Schezuan peppercorns, lightly crushed
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 cup thinly sliced bell peppers
• 2 green onions, sliced (for garnish)

1. Cook the noodles: Boil noodles according to package instructions, drain, and toss with 1 tbsp vegetable oil to prevent sticking. Set aside.
2. Sear the beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and cook for 2 minutes until browned but still pink in spots. Transfer to a plate.
3. Build the sauce: In the same pan, add garlic, ginger, and Schezuan peppercorns. Stir for 30 seconds until fragrant. Add soy sauce, hoisin sauce, sugar, and red pepper flakes, stirring to combine.
4. Finish the dish: Toss in bell peppers and cook for 1 minute until crisp-tender. Return beef and noodles to the pan, tossing everything together for 1–2 minutes until heated through. Garnish with green onions.

The magic here? The Schezuan peppercorns add that signature tingling buzz, balancing the rich hoisin and spicy heat. Tip: For extra depth, toast the peppercorns in a dry pan for 1 minute before crushing.

Schezuan Peppercorn Tofu Curry

This bold, tingly tofu curry brings the numbing heat of Sichuan peppercorns to a creamy, coconut-infused dish—perfect for spice lovers looking for a meatless thrill.

Ingredients:

• 1 (14 oz) block firm tofu, pressed and cubed
• 1 tbsp Sichuan peppercorns, lightly crushed
• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 red bell pepper, sliced
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Heat vegetable oil in a large skillet over medium. Add Sichuan peppercorns and toast for 1 minute until fragrant. Remove half and set aside.
2. Add onion to the skillet; sauté for 3 minutes until soft. Stir in garlic and ginger, cooking for 30 seconds.
3. Add red curry paste and cook 1 minute, then pour in coconut milk, soy sauce, brown sugar, and salt. Simmer for 5 minutes.
4. Gently fold in tofu and bell pepper. Cook 8–10 minutes until peppers soften and sauce thickens slightly.
5. Garnish with reserved peppercorns, cilantro, and lime wedges.

The magic here? Toasting the peppercorns twice—first to infuse the oil, then sprinkled fresh at the end—doubles down on their citrusy buzz.

Tip: For extra texture, pan-fry the tofu separately until crispy before adding it to the curry.

Schezuan Peppercorn Shrimp Skewers

These fiery, citrusy shrimp skewers pack a punch with bold Sichuan peppercorns and a sticky-sweet glaze—perfect for grilling season.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Sichuan peppercorns, lightly crushed
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp red pepper flakes
• 1 tbsp neutral oil (like avocado or canola)
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. Marinate: In a bowl, whisk together 2 tbsp Sichuan peppercorns, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp red pepper flakes. Toss shrimp in the marinade and let sit for 15 minutes.
2. Skewer: Thread shrimp onto soaked bamboo skewers (4–5 per skewer).
3. Grill: Heat grill or grill pan to medium-high (400°F). Brush grates with 1 tbsp oil. Grill skewers for 2–3 minutes per side until shrimp turn pink and slightly charred, basting with leftover marinade.

The magic here? Sichuan peppercorns’ tingling heat plays off the honey’s sweetness, while quick grilling keeps the shrimp juicy. Tip: For extra smokiness, add a pinch of smoked paprika to the marinade.

Schezuan Peppercorn Pork Dumplings

These fiery, numbing pork dumplings pack a punch with bold Sichuan peppercorn heat—perfect for spice lovers looking to level up their dumpling game.

Ingredients

• 1 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 2 tsp ground Sichuan peppercorns
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup finely chopped scallions
• 30 round dumpling wrappers (thawed if frozen)
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. In a bowl, mix ground pork with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp ginger, 2 tsp Sichuan peppercorns, 1 tsp sugar, 1/2 tsp salt, and 1/4 cup scallions until well combined.
2. Place 1 tbsp filling in the center of each dumpling wrapper. Fold and pleat edges to seal tightly.
3. Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high. Arrange dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour 1/2 cup water into the skillet, cover immediately, and steam 6–8 minutes until wrappers are translucent and pork is cooked through.
5. Uncover and cook 1–2 more minutes to crisp the bottoms. Serve hot.

The Sichuan peppercorns create a tingling, citrusy heat that makes these dumplings unforgettable—no dipping sauce needed!

Tip: For extra crunch, mix 1 tbsp cornstarch into the water before steaming for lacy, crispy skirts.

Schezuan Peppercorn Eggplant Stir-Fry

This fiery, numbing eggplant stir-fry packs a punch with bold Sichuan flavors—perfect for spice lovers looking to jazz up weeknight dinners.

Ingredients:

• 1 lb Chinese or Japanese eggplant, cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp Sichuan peppercorns, lightly crushed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, thinly sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high. Add eggplant and stir-fry for 6–8 minutes until tender and slightly charred. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp vegetable oil, then sauté garlic, ginger, and Sichuan peppercorns for 30 seconds until fragrant.
3. Return eggplant to the pan. Add soy sauce, rice vinegar, sugar, and red pepper flakes. Toss for 2 minutes until glossy and well-coated.
4. Garnish with green onions and serve immediately.

The magic here? Sichuan peppercorns add a tingling buzz that balances the eggplant’s silky texture—no mushy veggies here!

Tip: For extra crispiness, salt eggplant cubes and let them drain in a colander for 15 minutes before cooking.

Schezuan Peppercorn Fried Rice

This fiery, numbing fried rice is packed with bold Sichuan flavors and comes together in under 20 minutes—perfect for spicing up leftover rice!

Ingredients

• 2 tbsp neutral oil (like vegetable or peanut)
• 2 tsp Sichuan peppercorns, lightly crushed
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (or to taste)
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 scallions, thinly sliced
• 1/2 tsp toasted sesame oil

Instructions

1. Heat 2 tbsp neutral oil in a wok or large skillet over medium-high. Add 2 tsp Sichuan peppercorns and toast for 30 seconds until fragrant. Scoop out and discard half the peppercorns (or all for milder heat).
2. Add minced garlic, grated ginger, and 1/4 tsp red pepper flakes. Stir-fry for 30 seconds until aromatic.
3. Crumble in cooked rice, breaking up clumps. Stir-fry for 2 minutes until grains are separate and lightly crispy.
4. Pour in 2 tbsp soy sauce and sprinkle 1 tsp sugar. Toss constantly for 1 minute until evenly coated.
5. Remove from heat. Fold in sliced scallions and drizzle with 1/2 tsp sesame oil.

The magic here? Toasting whole Sichuan peppercorns infuses the oil with their citrusy buzz, while leaving a few in adds little bursts of tingling heat.

Tip: For extra texture, press the rice into the hot pan and let it crisp for 1 minute undisturbed before stirring.

Schezuan Peppercorn Lamb Kebabs

These bold, aromatic kebabs pack a tingling Sichuan peppercorn punch and tender, juicy lamb—perfect for firing up the grill or broiler.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp Sichuan peppercorns, lightly crushed
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1/2 tsp salt

Instructions

1. In a bowl, whisk together 2 tbsp Sichuan peppercorns, 3 tbsp soy sauce, 1 tbsp honey, 2 tsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Toss lamb cubes in the marinade until evenly coated. Cover and refrigerate for at least 2 hours (or overnight).
2. Thread lamb onto skewers (if using wooden ones, soak in water for 30 minutes first). Brush with 1 tbsp neutral oil to prevent sticking.
3. Grill over medium-high heat (or broil on a rack 4 inches from the element) for 3–4 minutes per side, until lightly charred and medium-rare (130°F internal temp).

The magic here? The Sichuan peppercorns create a citrusy, numbing buzz that balances the rich lamb—no fancy tools required, just big flavor.

Tip: For extra depth, dry-toast the peppercorns in a skillet for 1 minute before crushing.

Schezuan Peppercorn Vegetable Hotpot

This fiery, numbing hotpot is packed with bold flavors and crisp-tender veggies—perfect for warming up on chilly nights (or whenever you crave a little spice adventure!).

Ingredients:

• 4 cups vegetable broth
• 2 tbsp Sichuan peppercorns
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 2 tbsp chili bean paste (doubanjiang)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 cup sliced shiitake mushrooms
• 1 cup baby bok choy, halved
• 1 cup thinly sliced carrots
• ½ cup sliced bamboo shoots
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large pot, toast 2 tbsp Sichuan peppercorns over medium heat for 1 minute until fragrant. Add 1 tbsp grated ginger, 3 minced garlic cloves, and 2 tbsp chili bean paste; stir-fry for 30 seconds.
2. Pour in 4 cups vegetable broth, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a simmer and cook for 5 minutes.
3. Add shiitake mushrooms, baby bok choy, carrots, and bamboo shoots. Simmer for 6–8 minutes until veggies are tender but still crisp.
4. Drizzle with 1 tbsp sesame oil and garnish with green onions.

The magic here? Sichuan peppercorns create that signature tingling buzz, while the broth stays light enough to let the veggies shine. Tip: For extra richness, swirl in a spoonful of peanut butter just before serving!

Schezuan Peppercorn Spicy Wings

These crispy wings pack a punch with tongue-tingling Sichuan peppercorns and a sticky-sweet glaze—perfect for game day or whenever you crave bold flavors.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp Sichuan peppercorns, coarsely ground
• 2 tbsp cornstarch
• 1 tsp salt
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions:

1. Toss & bake: Preheat oven to 425°F. Pat wings dry, then toss with 1 tbsp ground Sichuan peppercorns, 2 tbsp cornstarch, and 1 tsp salt. Arrange on a parchment-lined baking sheet. Bake for 40 minutes, flipping halfway, until deeply golden.
2. Make glaze: While wings cook, whisk 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp ginger, 3 cloves garlic, and 1 tsp red pepper flakes in a saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
3. Toss & finish: Transfer baked wings to a bowl, pour glaze over, and toss to coat. Sprinkle with 1 tbsp sesame seeds and sliced scallions before serving.

The magic here? Sichuan peppercorns add a citrusy numbness that makes each bite addictive—no deep fryer required!

Tip: For extra crispiness, let wings sit uncovered in the fridge for 30 minutes before baking.

Schezuan Peppercorn Mushroom Soup

This warming, umami-packed soup balances earthy mushrooms with the tingly heat of Sichuan peppercorns—perfect for when you crave something bold yet comforting.

Ingredients:

• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 tbsp Sichuan peppercorns, lightly crushed
• 4 garlic cloves, minced
• 1-inch knob ginger, grated
• 8 oz shiitake mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 2 tbsp oil in a pot over medium. Add 1 tbsp Sichuan peppercorns and toast for 1 minute until fragrant. Strain out and discard peppercorns, leaving infused oil in the pot.
2. Add garlic and ginger to the oil; sauté 30 seconds. Stir in shiitake and cremini mushrooms; cook 5 minutes until softened.
3. Pour in 4 cups broth, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp salt. Simmer 15 minutes to meld flavors.
4. Ladle into bowls and top with green onions.

The peppercorns’ citrusy buzz elevates the deep mushroom flavor, while straining them keeps the broth silky. Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Schezuan Peppercorn Fish Fillet

This bold and tingly Sichuan-style fish fillet is a showstopper—packed with fragrant heat and that signature numbing buzz from peppercorns.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces
• 2 tbsp cornstarch
• 1 tbsp Sichuan peppercorns, lightly crushed
• 3 cloves garlic, minced
• 1-inch knob ginger, julienned
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (or to taste)
• 2 green onions, thinly sliced

Instructions:

1. Toss fish fillets with 2 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add fish in a single layer and cook for 2–3 minutes per side until golden. Transfer to a plate.
3. In the same skillet, toast 1 tbsp Sichuan peppercorns for 30 seconds until fragrant. Add minced garlic and julienned ginger; stir-fry for 1 minute.
4. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Simmer for 1 minute, then return fish to the pan, tossing gently to coat.
5. Sprinkle with sliced green onions and serve immediately.

The magic here? The peppercorns’ citrusy punch and tingling heat make every bite exciting—without overpowering the tender fish.

Tip: For extra depth, add a splash of chicken stock when simmering the sauce.

Schezuan Peppercorn Duck Breast

Crispy-skinned duck breast meets the bold, tingling heat of Sichuan peppercorns in this restaurant-worthy dish that’s surprisingly simple to nail at home.

Ingredients:

• 2 duck breasts (about 6 oz each)
• 1 tbsp Sichuan peppercorns, lightly crushed
• 1 tsp kosher salt
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp neutral oil (like avocado or grapeseed)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Pat duck breasts dry and score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub with 1 tbsp Sichuan peppercorns and 1 tsp kosher salt, pressing gently to adhere.
2. Heat 1 tbsp neutral oil in a cold skillet over medium-low. Place duck skin-side down and cook for 8–10 minutes until fat renders and skin is deep golden. Flip and cook 3–4 minutes for medium-rare (130°F internal). Transfer to a plate, skin-side up.
3. In the same skillet, whisk 1 tbsp honey, 1 tbsp soy sauce, and 1 tsp rice vinegar until bubbly (1 minute). Spoon glaze over duck, then rest 5 minutes.
4. Slice duck against the grain, garnish with scallions, and serve immediately.

The magic here? The peppercorns’ citrusy buzz cuts through the rich duck, while the honey glaze adds just enough sweetness to balance the heat.

Tip: For extra crunch, toast the Sichuan peppercorns in a dry pan for 30 seconds before crushing.

Schezuan Peppercorn Potato Wedges

These crispy potato wedges get a bold, tongue-tingling kick from toasted Sichuan peppercorns—perfect for spice lovers who crave something beyond basic fries.

Ingredients:

• 2 large russet potatoes (about 1.5 lbs), scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp Sichuan peppercorns, lightly crushed
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Prep: Preheat oven to 425°F. Soak potato wedges in cold water for 10 minutes, then pat very dry with a towel (this ensures crispiness!).
2. Toast peppercorns: In a small skillet over medium heat, toast 1 tbsp Sichuan peppercorns for 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or spice grinder.
3. Toss: On a baking sheet, toss potato wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and the crushed peppercorns until evenly coated.
4. Bake: Arrange in a single layer and bake for 35–40 minutes, flipping halfway, until deeply golden and crispy at the edges.
5. Finish: Sprinkle with cilantro (if using) and serve immediately.

The numbing heat of Sichuan peppercorns makes these wedges seriously addictive—you’ll love the contrast between the crispy exterior and fluffy centers.

Tip: For extra heat, add a pinch of red pepper flakes with the spices!

Schezuan Peppercorn Noodle Soup

This fiery, numbing noodle soup brings bold Sichuan flavors to your kitchen with minimal fuss—perfect for spice lovers craving something warming and aromatic.

Ingredients

• 8 oz dried wheat noodles (or ramen noodles)
• 4 cups chicken or vegetable broth
• 2 tbsp Sichuan peppercorns, lightly crushed
• 1 tbsp chili oil (plus extra for serving)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 cloves garlic, minced
• 1-inch ginger, thinly sliced
• 2 cups baby bok choy, chopped
• 2 green onions, thinly sliced (white and green parts separated)

Instructions

1. In a pot, toast Sichuan peppercorns over medium heat for 1–2 minutes until fragrant. Add broth, ginger, and garlic; simmer for 10 minutes. Strain and return broth to the pot.
2. Stir in soy sauce, rice vinegar, sugar, and chili oil. Add bok choy and white parts of green onions; simmer for 3 minutes until greens wilt.
3. Meanwhile, cook noodles according to package instructions. Drain and divide between bowls.
4. Ladle hot broth over noodles. Top with green onion slices and extra chili oil for heat.

The magic here? Sichuan peppercorns’ citrusy buzz plays off the rich chili oil, creating a tingly heat that’s addictive.

Tip: For extra depth, add a spoonful of doubanjiang (fermented chili bean paste) to the broth in step 1.

Schezuan Peppercorn Spicy Salad

This vibrant salad packs a punch with numbing Sichuan peppercorns and a tangy-sweet dressing—perfect for shaking up your weeknight dinner routine!

Ingredients:

• 1 small head napa cabbage, thinly sliced (about 6 cups)
• 1 English cucumber, julienned
• 1 large carrot, julienned
• 3 green onions, thinly sliced
• 1 tbsp Sichuan peppercorns, lightly toasted
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. In a dry skillet over medium heat, toast 1 tbsp Sichuan peppercorns for 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or spice grinder.
2. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp red pepper flakes, and 1/4 tsp salt in a large bowl.
3. Add napa cabbage, cucumber, carrot, and green onions to the bowl. Toss to coat evenly, then sprinkle with crushed peppercorns.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The magic here? The peppercorns’ citrusy tingle plays off the cool crunch of veggies—no cooking required!

Tip: For extra heat, add a drizzle of chili oil just before serving.

Schezuan Peppercorn Beef Stew

This bold, warming stew brings the tingly heat of Sichuan peppercorns to tender beef and aromatic spices—perfect for shaking up your weeknight dinner routine.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp Sichuan peppercorns, lightly crushed
• 1 tsp red pepper flakes
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 4 cups low-sodium beef broth
• 2 star anise pods
• 2 carrots, sliced into 1-inch rounds
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a Dutch oven over medium-high. Brown beef chuck in batches (5 minutes per batch), then set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, ginger, Sichuan peppercorns, and red pepper flakes; toast 1 minute until fragrant.
3. Stir in soy sauce and brown sugar, scraping up browned bits. Return beef to the pot with beef broth and star anise. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Add carrots and simmer uncovered for 30 minutes until tender. Stir in cornstarch slurry and cook 2 minutes to thicken. Discard star anise.
5. Garnish with green onions and serve over rice.

The numbing buzz of Sichuan peppercorns paired with rich beef creates a deeply addictive flavor—just wait for that lingering tingle after each bite!

Tip: For extra depth, dry-toast the peppercorns in a skillet for 1 minute before crushing.

Schezuan Peppercorn Stir-Fried Greens

This vibrant stir-fry packs a tingly, aromatic punch from Sichuan peppercorns—perfect for turning simple greens into something extraordinary.

Ingredients:

• 1 lb mixed hearty greens (e.g., bok choy, kale, or broccoli rabe), chopped into 2-inch pieces
• 2 tbsp neutral oil (like grapeseed or avocado)
• 3 garlic cloves, thinly sliced
• 1 tsp Sichuan peppercorns, lightly crushed
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat until shimmering. Add Sichuan peppercorns and stir for 30 seconds until fragrant.
2. Add garlic and red pepper flakes (if using), stirring for 15 seconds just until the garlic turns golden.
3. Toss in greens and stir-fry for 3–4 minutes until wilted but still crisp. Reduce heat to medium if they start to brown too quickly.
4. Add soy sauce, rice vinegar, and sugar, tossing to coat evenly. Cook for 1 more minute, then remove from heat.

The magic here? The peppercorns’ citrusy buzz plays off the greens’ bitterness, while a touch of sugar balances the heat. Tip: For extra texture, sprinkle with toasted sesame seeds just before serving.

Schezuan Peppercorn Spicy Dip

This bold, tingling dip is your new secret weapon—perfect for dunking dumplings, drizzling over noodles, or jazzing up grilled meats.

Ingredients:

• 2 tbsp Sichuan peppercorns
• 1/4 cup neutral oil (like grapeseed or vegetable)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped scallions (green parts only)

Instructions:

1. Toast 2 tbsp Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant. Let cool slightly, then grind into a coarse powder (a mortar and pestle works best).
2. Heat 1/4 cup neutral oil in a small saucepan over medium-low. Add 3 cloves minced garlic and 1 tbsp grated ginger; cook 1 minute until soft but not browned.
3. Stir in the ground peppercorns, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes. Simmer 2 minutes to blend flavors.
4. Remove from heat and stir in 1/4 cup chopped scallions. Let sit 10 minutes to thicken slightly.

The dip’s magic lies in the Sichuan peppercorns—they deliver a citrusy buzz that makes even simple dishes unforgettable.

Tip: For extra depth, add a splash of toasted sesame oil just before serving.

Conclusion

From fiery stir-fries to numbing noodles, these 19 Spicy Schezuan Peppercorn recipes bring bold flavors to your kitchen! Whether you’re a heat-seeker or just dipping your toes into Schezuan cuisine, there’s something here for everyone. Try a recipe (or three!), then let us know your favorite in the comments. Loved this roundup? Share the spice on Pinterest and keep the flavor train rolling!