Mala Xiang Guo (Numbing-Spicy Stir-Fry)

Step 1

Place the pork slices on a cutting board and pat them dry with paper towels so they brown better in the pan.

Step 2

Crush the Sichuan peppercorns lightly with the side of a knife or in a mortar to release their oils and flavor.

Step 3

Cut each dried red chile in half lengthwise and remove the seeds with your fingertip under running water to reduce bitterness.

Step 4

Heat 1 tablespoon of oil in a 12-inch skillet over high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the pork slices in a single layer and let them sit without stirring for 2 minutes until the bottom edges turn brown.

Step 6

Stir the pork and cook for another 1 to 2 minutes until no pink remains, then transfer to a clean plate.

Step 7

Reduce heat to medium and add the remaining 2 tablespoons of oil to the same skillet; swirl to coat the bottom.

Step 8

Add the crushed Sichuan peppercorns and dried chiles, then stir for 30 seconds until fragrant.

Step 9

Add the minced garlic and stir for 15 seconds, watching carefully so it does not burn.

Step 10

Return the cooked pork to the skillet and pour in 2 tablespoons of soy sauce; toss everything together for 1 minute to coat evenly.

Step 11

Taste and add salt and pepper if needed, then transfer to a serving bowl and serve immediately while hot.