Mala Xiang Guo (Numbing Spicy Stir-Fry)

Ingredients

• ¾ lb pork shoulder, thinly sliced
• 2 whole medium waxy potatoes, unpeeled
• 8 oz fresh shiitake mushrooms, halved
• 4 oz fresh enoki mushrooms, separated
• 3 whole celery stalks, cut on the bias into 1-inch pieces
• 3 whole Chinese chives or green onions, cut into 1-inch pieces
• 6 whole garlic cloves, smashed
• ½ inch thin slices of fresh ginger
• 8 whole dried red chilies, whole
• 1 tbsp Sichuan peppercorns
• ¼ cup neutral oil for cooking
• 3 tbsp low-sodium soy sauce
• 2 tbsp Sichuan chili oil or chili paste with oil
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp sesame oil
• ½ tsp sugar
• ¼ tsp white pepper powder

Instructions

1. 1

   Cut 2 medium waxy potatoes (leaving the skin on for texture) into 1/2-inch cubes. Fill a medium saucepan with water, add a pinch of salt, and bring to a boil. Add the potato cubes and boil for 8-10 minutes until just tender but not falling apart—they should still have a slight firmness. Drain and set aside; the slight undercooking prevents them from falling apart during the high-heat stir-fry.

2. 2

   Pat 0.75 lb of thinly sliced pork shoulder dry with paper towels. Slice against the grain into thin strips about 1/8-inch thick—this ensures tender pieces that won't toughen during the quick cooking. Set aside.

3. 3

   Prepare all vegetables: halve 8 oz of fresh shiitake mushrooms, separate 4 oz of fresh enoki mushrooms into individual strands, cut 3 celery stalks on the bias into 1-inch pieces, cut 3 Chinese chives (or green onions) into 1-inch pieces. Smash 6 garlic cloves with the side of your knife—don't bother peeling them; the papery skin falls off during cooking. Slice a 0.5-inch piece of fresh ginger into thin coins.

4. 4

   In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons Sichuan chili oil, 2 tablespoons Shaoxing wine, 1 tablespoon sesame oil, 0.5 teaspoon sugar, and 0.25 teaspoon white pepper. Set the sauce aside.

5. 5

   Set a 14-inch wok or large flat-bottomed skillet over medium-high heat. Pour in 0.25 cup of neutral oil and let it preheat for 1-2 minutes until it shimmers. You should see the oil move freely across the wok bottom—this high heat is essential for wok hei (breath of the wok), the coveted smoky flavor.

6. 6

   Add 8 whole dried red chilies and 1 tablespoon Sichuan peppercorns to the hot oil. Toast for 30-45 seconds, stirring constantly, until fragrant—the kitchen will fill with an intense, spicy aroma. The Sichuan peppercorns will create the numbing sensation (málà) that defines this dish.

7. 7

   Add the smashed garlic cloves and ginger coins. Stir constantly for 15-20 seconds until the garlic turns lightly golden and fragrant. Do not let it brown or it will taste bitter.

8. 8

   Increase the heat to high and add the sliced pork. Stir constantly, breaking up any clumps, for 2-3 minutes until the meat is no longer pink on the outside—the inside will finish cooking as you add the vegetables. Listen for a vigorous sizzle; if it's too quiet, your heat is too low and the meat will steam instead of sear.

9. 9

   Add the shiitake mushroom halves and the boiled potato cubes. Toss constantly for 2-3 minutes until the mushrooms release their moisture and begin to caramelize slightly at the edges. You should see some light browning on the potatoes—this creates a crispy exterior.

10. 10

    Add the enoki mushrooms and celery pieces. Stir-fry for 1-2 minutes until the celery is just tender-crisp and still bright green. The enoki mushrooms should soften but not disintegrate.

11. 11

    Pour the sauce over everything and toss vigorously for 30-45 seconds until every piece is coated and the wok is fragrant with soy and sesame oil. The sauce will coat the ingredients in a glossy, spiced film.

12. 12

    Add the cut Chinese chives and toss once more for 5 seconds just to wilt them slightly while preserving their fresh bite. Taste a piece and adjust seasoning if needed—add more chili oil for heat, soy sauce for salt, or sesame oil for richness.

13. 13

    Transfer the mala xiang guo to a large serving platter or individual bowls. Spoon any pooled sauce and aromatics (chilies, garlic, peppercorns) from the bottom of the wok over the top. Serve immediately while everything is still piping hot and the mala numbness is strongest. Provide a small bowl of rice on the side to temper the heat, and encourage diners to pick around the whole chilies and peppercorns—they're flavor bombs, not meant to be eaten whole unless you're extremely spice-tolerant.

Tools you’ll need

• medium saucepan
• 14-inch wok or large flat-bottomed skillet
• chef's knife
• cutting board
• small mixing bowl
• whisk
• wooden spoon or wok spatula
• paper towels

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