Stir Fried Spring Vegetables With Black Olives and Sichuan Peppercorn Recipe

Ingredients

• Kosher salt
• 1/2 pound (225g) asparagus, cut on a bias into 2-inch pieces
• 1/4 pound shelled fava beans (about 1 cup; 120g)
• 1/4 pound shelled English peas (about 1 cup; 120g)
• 1/2 pound sugar snap peas (about 2 cups; 225g), split in half on a sharp bias
• 3 tablespoons (45ml) vegetable oil, divided
• 1/4 pound morel mushrooms (1 cup; 120g), trimmed and split in half lengthwise
• 6 whole árbol or Chinese hot dried chilies
• 2 teaspoons (4g) ground Sichuan peppercorns
• 1/4 cup pitted black olives (about 3 ounces; 80g), minced
• 4 scallions, white and green parts only, finely minced (about 2 ounces; 55g)
• 3 medium cloves garlic, finely minced (about 1/2 ounce; 10g)
• 1 tablespoon minced peeled fresh ginger (about 1/2 ounce; 10g)
• 2 tablespoons (30ml) Shaoxing wine or dry sherry
• 1 tablespoon (15ml) soy sauce
• 2 tablespoons (10g) finely chopped fresh cilantro leaves
• 2 tablespoons (10g) finely chopped fresh mint leaves

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