Mala Xiang Guo
A fiery Sichuan stir-fry loaded with tender pork, vegetables, and numbing Sichuan peppercorns for an authentic mala experience. Bold, aromatic, and utterly addictive.
- Total time
- 30 min
- Servings
- 4
- Calories
- 465
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Whisk together doubanjiang, soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Set sauce aside.
Step 2
Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant. Grind coarsely with a spice grinder or mortar and pestle.
Step 3
Cut dried chilies into 1-inch pieces, removing seeds if less heat is desired.
Step 4
Slice pork into thin pieces about 2 inches long. Prepare all vegetables.
Step 5
Heat 1.5 tbsp oil in a 14-inch wok over high heat until smoking. Add pork in batches and stir-fry until cooked through, 3-4 minutes. Transfer to a plate.
Step 6
Add remaining 1.5 tbsp oil to wok. Add garlic and ginger, stir-fry 30 seconds until fragrant.
Step 7
Add dried chili pieces and ground Sichuan peppercorns, stir-fry 1 minute until aromatic.
Step 8
Pour in sauce and stir well, cooking for 1 minute. Add chicken broth.
Step 9
Add celery, bell peppers, mushrooms, and onion. Stir-fry 3-4 minutes until vegetables are tender-crisp.
Step 10
Return pork to wok and toss everything together. Cook 1-2 minutes to combine flavors. Garnish with green onions and serve immediately.
Tools you’ll need
- 14-inch wok
- wooden spatula or wok turner
- small mixing bowl
- spice grinder or mortar and pestle
- knife and cutting board
- measuring spoons
- measuring cup
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