A fiery and aromatic stir-fry loaded with tender meats, fresh vegetables, and bold Sichuan peppercorn flavor. Perfect for those who love a good kick.
This classic Chinese comfort dish brings together an explosion of textures and flavors in one sizzling wok. The key is having all your ingredients prepped and ready before you start cooking—once the aromatics hit the hot oil, everything moves fast.
Blanch the lotus root and cauliflower in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking. Drain well. This par-cooking ensures the vegetables retain their crunch during the final stir-fry.
Combine the sliced pork, chicken, and shrimp in a bowl. Add 1 tablespoon of the mala seasoning paste and mix well. Let sit for 20 minutes at room temperature, allowing the flavors to penetrate the meat.
Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant. Toss in garlic and ginger, stir for another 15 seconds—don't let them burn.
Add the marinated proteins in a single layer. Let them sear without stirring for 1-2 minutes, then stir-fry for another 3-4 minutes until just cooked through. Remove and set aside.
Return the wok to high heat. Add remaining mala paste and stir for 10 seconds. Add blanched vegetables and celery, stir-fry for 2 minutes. Return the meats to the wok, toss everything together for 1 minute. Adjust salt to taste.
Transfer to a serving dish and garnish with chopped green onions. Serve immediately over steamed rice for the full experience.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
