Szechwan Pepper and Ginger Sprouts

Recipe from What's For Lunch, Honey? 

500g mixed sprouts, I used sprouted sunflower seeds, mung bean sprouts, radish seed sprouts and lentil sprouts
1 bunch of coriander leaves, chopped
1 bunch chives, chopped
2 garlic cloves, finely chopped
20g fresh ginger, cut in juliennes
100g mixed vegetables, cut in juliennes. I used carrots, yellow bell peppers and parsnip
1-2 teaspoons Szechwan peppercorns, dry roasted and gently crushed
1-2 tablespoons canola oil


  1. Heat the oil in a wok until hot, swirling the wok to coat it in the oil. Add the garlic and ginger and sauté until transparent and fragrant.  

  2. Add the mixed sprouts and vegetables and stir fry for approx. 2-3 minutes, then add the herbs and toss.

  3. Sprinkle in the Szechwan peppercorns and salt to taste, stir and allow the Szechwan peppercorns to unfold their aroma - approx. 1-2 minutes.

  4. Serve immediately with steamed brown rice.

Serving Tip: I love serving this with a mustard and coriander seeds pilaw or a serving of sautéed spinach and bok choy with soy sauce, ginger and garlic.