Chili Crisp Rabbit Sichuan
Tender diced rabbit cooked fast in a wok with chili crisp, Sichuan peppercorns, and ginger — fiery, numbing, and ready in 15 minutes. Serve over rice or with steamed bok choy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a wok or large skillet over high heat until smoking, ~90 seconds.
Step 2
Add rabbit and cook without stirring for 2 minutes until the bottom browns, then stir-fry 3-4 minutes until cooked through.
Step 3
Push rabbit to the side. Add ginger and Sichuan peppercorns to the cleared space, cook 30 seconds until fragrant.
Step 4
Stir in chili crisp, soy sauce, and vinegar. Toss everything together and cook 1 minute.
Step 5
Remove from heat. Fold in scallions.
Step 6
Serve over steamed rice or with bok choy on the side.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon or spatula
- cutting board
- sharp knife
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