Mala Xiang Guo (Spicy Numbing Wok)

Ingredients

• ½ lb Pork shoulder or belly, cut into small bite-sized cubes
• 1 tablespoon Sichuan peppercorns
• 4 whole Dried red chilies, whole or cut into 1-inch pieces
• 3 cloves Garlic cloves, minced until pencil-tip small
• 1 tablespoon Ginger, cut into matchsticks about 1 inch long
• 2 tablespoons Soy sauce
• 3 tablespoons Vegetable oil
• 2 whole Green onions, sliced crosswise into 1-inch pieces
• 1 cup Bean sprouts, fresh

Instructions

1. 1

   Place the pork on a cutting board and cut it lengthwise into 0.5-inch-thick slabs, then cut each slab crosswise into 0.5-inch cubes so all pieces are roughly the same size for even cooking.

2. 2

   Peel the garlic cloves and mince them until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   Peel the ginger with a spoon or knife, then place it on the cutting board and cut it lengthwise into thin matchsticks about 1 inch long.

4. 4

   Cut the green onions crosswise into 1-inch pieces, discarding the root end; set them aside in a small bowl.

5. 5

   Measure the Sichuan peppercorns and dried red chilies into separate small bowls; leave the chilies whole or break them into 1-inch pieces.

6. 6

   Pour 1.5 tablespoons of oil into a 12-inch wok or large skillet and heat over medium-high until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the pork cubes to the hot oil and stir every 30 seconds for 4 minutes until the meat is no longer pink on the outside and has started to brown on some edges.

8. 8

   Remove the cooked pork from the wok with a slotted spoon and place it on a clean plate.

9. 9

   Pour the remaining 1.5 tablespoons of oil into the now-empty wok and heat over medium for 30 seconds until it shimmers.

10. 10

    Add the Sichuan peppercorns and dried chilies to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant and the peppercorns darken slightly.

11. 11

    Add the minced garlic and ginger matchsticks to the wok and stir constantly for 20 seconds until the raw smell fades and the mixture becomes fragrant.

12. 12

    Return the cooked pork to the wok and pour in 2 tablespoons of soy sauce, then stir everything together for 1 minute until the pork is evenly coated and heated through.

13. 13

    Add the fresh bean sprouts to the wok and stir for 30 seconds until they are lightly coated with oil but still crisp.

14. 14

    Transfer the entire contents of the wok to a serving plate or bowl, then scatter the green onion pieces on top in an even layer.

Tools you’ll need

• 12-inch wok or large skillet
• cutting board
• sharp chef's knife
• spoon or knife for peeling ginger
• small bowls (4)
• slotted spoon
• clean plate for cooked pork
• serving plate or large bowl

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