A bold and fiery Sichuan classic featuring tender chicken wings, chewy wood ear mushrooms, crisp bamboo shoots, and silky tofu skin all tossed in a numbing chili sauce with crispy garlic.
Mala Xiangguo is the ultimate comfort food for those who love heat and numbing spice. This dish brings together textural contrast in every bite—tender chicken, snappy vegetables, and silky tofu skin all coated in that signature Sichuan peppercorn buzz.
Bring a pot of water to a rolling boil. Add the chicken wings and cook until they turn white about 3 minutes, then drain. Next, blanch the wood ear mushrooms for 2 minutes, followed by the bamboo shoots for 1 minute, and finally the tofu skin for 30 seconds. Remove each ingredient as it finishes cooking and set aside.
Heat a wok or large skillet over medium-high heat. Add the cooking oil and let it shimmer. Toss in the minced garlic and stir-fry until it turns golden and releases a sweet, toasty aroma—about 1 minute. Be careful not to burn it.
Add the dried red chilies and Sichuan peppercorns to the garlic oil. Stir-fry for 30 seconds until the chilies darken slightly and the peppercorns become fragrant. Scrape in the chili bean paste and mix everything together, letting the paste darken and deepen in flavor for another 30 seconds.
Toss all the blanched ingredients into the wok. Drizzle in the soy sauce and sprinkle with salt. Stir-fry vigorously for 3-4 minutes, making sure everything is evenly coated with the spicy sauce. The ingredients should absorb all that flavor and develop a slight char. Remove from heat, sprinkle with sesame seeds, and serve hot.
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.
