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.
This recipe transforms humble rabbit legs into an unforgettable fiery feast. The technique of dry-frying the chilies first releases their deep red color and smoky aroma before the rabbit joins the wok. The peanuts add crucial textural contrast while cucumber ribbons offer a refreshing cool balance to all that heat.
Cut the deboned rabbit meat into 2cm cubes. Toss with 1 tablespoon soy sauce, Shaoxing wine, and a pinch of salt. Let marinate for 15 minutes while you prepare the other ingredients.
Soak the peanuts in warm water for 10 minutes, then pinch off the skins and set aside. Roughly snip the dried chilies in half (wear gloves!). Slice the onion, cut cucumber into matchsticks, and chop the green onions keeping whites and greens separate.
Bring a pot of water to a gentle simmer. Add the rabbit pieces and cook for just 1 minute to remove excess blood. Drain thoroughly and pat dry with paper towels—this ensures proper browning in the wok.
Heat 3/4 cup of vegetable oil in a wok over medium-high heat until shimmering. Add the rabbit pieces and fry until golden and crisp on the outside, about 3-4 minutes. Remove and drain on paper towels.
Pour off most of the oil, leaving about 2 tablespoons. Increase heat to high. Add the dried chilies and Sichuan peppercorns, stir-frying for 30 seconds until they darken slightly and become intensely fragrant. Add the garlic, ginger, and white parts of green onions, stir-frying another 15 seconds.
Toss the fried rabbit back into the wok along with the peanuts and onion slices. Drizzle in the remaining soy sauce, sugar, and sesame oil. Stir vigorously to coat everything evenly. Remove from heat and garnish with cucumber strips and the green portions of the onions. Serve immediately over steamed rice.
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.
