Spicy Dry-Pot Frog Legs
Tender frog legs marinated in a savory-sweet blend, then wok-fried with colorful bell peppers, aromatic ginger, and garlic in a fiery dry-pot style that delivers bold Sichuan flavors.
Story
This Sichuan classic features frog legs with a delightfully tender texture, similar to chicken but more delicate. The dry-pot method creates that signature crispy-tender contrast. Adjust the dried chilies to your heat preference.
Ingredients
frog legs
1 lb
cornstarch
2 tablespoons
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
sugar
1 teaspoon
cooking wine
2 tablespoons
dried red chilies
8-10 pieces
green bell pepper
1 medium
red bell pepper
1 medium
scallions
3 stalks
shallots
2 small
ginger
1 inch piece
garlic cloves
4 cloves
vegetable oil
3 tablespoons
Instructions
1
Marinate the frog legs
Rinse frog legs and pat completely dry. Toss in a bowl with cornstarch, soy sauce, oyster sauce, sugar, and cooking wine. Let rest for 15-20 minutes so flavors penetrate the meat.
2
Prep the aromatics and vegetables
Rough chop the dried chilies. Slice bell peppers into chunky strips. Cut scallions into 2-inch pieces. Mince shallots, ginger, and garlic separately—having everything ready before cooking is key.
3
Sear the frog legs
Heat wok over medium-high heat with 2 tablespoons oil. Add marinated frog legs in a single layer. Stir-fry just until they lose their translucency and turn pale, about 2 minutes. Remove and set aside.
4
Build the flavor base
Add remaining oil to the wok. Toast dried chilies for 30 seconds until fragrant, then add shallots, ginger, and garlic. Stir-fry another 30 seconds until aromatic—don't let the garlic burn.
5
Finish the dish
Return frog legs to the wok along with bell peppers. Toss everything together over high heat for 2 minutes until peppers are slightly charred but still crisp. Sprinkle scallions on top and serve immediately.
