Chili Crisp Rabbit Sichuan
Tender diced rabbit cooked fast in a wok with chili crisp, Sichuan peppercorns, and ginger — fiery, numbing, and ready in 15 minutes. Serve over rice or with steamed bok choy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- 1 lb rabbit, diced into 0.5-inch pieces
- 3 tbsp chili crisp (Lao Gan Ma or similar)
- 1 tbsp fresh ginger, minced
- 1 tsp Sichuan peppercorns
- 3 stalks scallions, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- 1
Heat 2 tbsp oil in a wok or large skillet over high heat until smoking, ~90 seconds.
- 2
Add rabbit and cook without stirring for 2 minutes until the bottom browns, then stir-fry 3-4 minutes until cooked through.
- 3
Push rabbit to the side. Add ginger and Sichuan peppercorns to the cleared space, cook 30 seconds until fragrant.
- 4
Stir in chili crisp, soy sauce, and vinegar. Toss everything together and cook 1 minute.
- 5
Remove from heat. Fold in scallions.
- 6
Serve over steamed rice or with bok choy on the side.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon or spatula
- cutting board
- sharp knife
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