Sichuan Spicy Mix
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.
Story
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.
Ingredients
pork loin
200g, thinly sliced
chicken breast
200g, thinly sliced
large shrimp
200g, peeled and deveined
lotus root
1 medium, sliced thin
cauliflower
1 cup, broken into florets
celery
2 stalks, cut into diagonal pieces
Sichuan mala seasoning paste
3 tablespoons
garlic
4 cloves, minced
ginger
1 inch, sliced
dried chili peppers
8-10 pieces
Sichuan peppercorns
1 teaspoon
vegetable oil
3 tablespoons
salt
to taste
green onions
for garnish
Instructions
1
Prep the vegetables
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.
2
Marinate the proteins
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.
3
Create the flavor base
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.
4
Cook the meats
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.
5
Bring it all together
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.
6
Serve hot
Transfer to a serving dish and garnish with chopped green onions. Serve immediately over steamed rice for the full experience.
Spicy Stir Fry
Spicy Sichuan Rabbit with Dried Chilies
A bold and fiery Sichuan classic featuring tender rabbit pieces wok-fried with abundant dried chilies, Sichuan peppercorns, and crunchy peanuts. This aromatic dish delivers the signature numbing-heat sensation that defines authentic Sichuan cuisine.
