Stir Fried Squash with Szechwan Peppercorn
1 tsp (5 ml) Szechwan peppercorns or fresh black peppercorns
1 cup (250 ml) Oriental Melon or yellow squash 1 1/2 cups
(375 ml) zucchini 2 red bell peppers seeded and cored 3 Tbsp
(45 ml) peanut or canola oil 2 tsp (10 ml) salt
Cook peppercorns in a dry wok or skillet, over medium heat
for 1 minute. Remove and coarse crush in blender or with a
rolling pin. Thinly slice squash and zucchini on the bias.
Slice bell peppers into thin slices. Heat wok over high heat
and add oil. When oil is almost smoking add salt and
vegetables, stir-fry about 3 minutes or until slightly
wilted. Add crushed peppercorns, toss to combine and serve.
Makes: 4 servings
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