Chongqing-Style Mala Xiang Guo (Dry-Fried Spicy Numbing Wok Heap)

麻辣香锅

Make Mala Xiang Guo at home: crisp lotus root tossed with dried chilies, Sichuan peppercorns and oyster sauce—fiery, numbing, ready in 40 minutes.

Ingredients

• Lotus root, peeled & matchstick-cut
• Dried chili threads (or crushed dried chilies)
• Sichuan peppercorns
• Oyster sauce
• Cooking wine (dry sherry or mirin)
• Baby corn, drained & halved lengthwise

Instructions

1. Heat 2 tbsp neutral oil in a wok over medium-high heat. Add Sichuan peppercorns and dried chilies; stir-fry 45 seconds until chilies darken and release fragrance.
2. Remove spice mix with slotted spoon and set aside. Keep oil hot in wok.
3. Add lotus root sticks to hot oil. Stir-fry 3 minutes until edges crisp and color turns pale gold.
4. Push lotus root to sides. Add baby corn and stir-fry 2 minutes until corn kernels blister slightly.
5. Return reserved spice mix to wok. Add oyster sauce, cooking wine, and 1 tsp light soy sauce. Toss 1 minute until glossy and evenly coated. Serve hot.