11 oz (300g) broccoli
5-6 dried chilis, to taste
4 tbsp cooking oil
1/2 tsp whole Sichuan peppercorns
1 tsp sesame oil
Cut broccoli into florets, and cut large florets lengthwise into smaller pieces. Peel the stalk and slice thickly. Snip the chilis into halves or sections and discard the seeds as much as possible.
Bring a generous 2 1/2 quarts of water to a boil, add 1 tsp salt and 1 tbsp oil. Add broccoli and blanch for 2-3 minutes. Broccoli should be bright and crisp. Drain in a colander.
Add remaining oil with the chilies and Sichuan peppercorns to a seasoned wok over high heat. Stir-fry briefly until the chilis are just beginning to brown (take care not to burn them). Add the broccoli and stir-fry for 30 seconds or so until the florets are coated in the fragrant oil, seasoning with salt to taste. Turn off the heat, stir in the sesame oil, and serve.