Mala Xiang Guo

Ingredients

• 1 tbsp Sichuan peppercorns
• 6 whole Dried chili peppers
• 3 tbsp Doubanjiang (spicy bean paste)
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 tbsp Sesame oil
• 1 lb Pork belly or shoulder, sliced thin
• 5 whole Garlic cloves, minced
• 1 tbsp Ginger, minced
• 1 cup Celery, cut into 1-inch pieces
• 1.5 cups Bell peppers, diced
• 1 cup Mushrooms, sliced
• ½ cup Onion, diced
• 3 whole Green onions, chopped
• 3 tbsp Vegetable oil
• ½ cup Chicken broth

Instructions

1. 1

   Whisk together doubanjiang, soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Set sauce aside.

2. 2

   Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant. Grind coarsely with a spice grinder or mortar and pestle.

3. 3

   Cut dried chilies into 1-inch pieces, removing seeds if less heat is desired.

4. 4

   Slice pork into thin pieces about 2 inches long. Prepare all vegetables.

5. 5

   Heat 1.5 tbsp oil in a 14-inch wok over high heat until smoking. Add pork in batches and stir-fry until cooked through, 3-4 minutes. Transfer to a plate.

6. 6

   Add remaining 1.5 tbsp oil to wok. Add garlic and ginger, stir-fry 30 seconds until fragrant.

7. 7

   Add dried chili pieces and ground Sichuan peppercorns, stir-fry 1 minute until aromatic.

8. 8

   Pour in sauce and stir well, cooking for 1 minute. Add chicken broth.

9. 9

   Add celery, bell peppers, mushrooms, and onion. Stir-fry 3-4 minutes until vegetables are tender-crisp.

10. 10

    Return pork to wok and toss everything together. Cook 1-2 minutes to combine flavors. Garnish with green onions and serve immediately.

Tools you’ll need

• 14-inch wok
• wooden spatula or wok turner
• small mixing bowl
• spice grinder or mortar and pestle
• knife and cutting board
• measuring spoons
• measuring cup

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