If you can't beat the heat, join it.
[Photograph: J. Kenji López-Alt]
This recipe is best saved for the height of spring, when the vegetables featured here—tender, grassy asparagus and snap peas, English peas, and morel mushrooms—are in season. Not a single one of them is traditional in Sichuan cooking, but that doesn't mean they can't benefit from Sichuan flavors . A combination of Sichuan peppercorns and árbol or Chinese hot chilies brings the heat, while a surprise addition of minced black olives provides little pops of briny flavor.
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