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

麻辣香锅

Chongqing-Style Mala Xiang Guo (Dry-Fried Spicy Numbing Wok Heap) — SichuanChongqing home cooking.

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. (Chilies curl slightly and deepen to burnt orange)
2. Remove spice mix with slotted spoon and set aside. Keep oil hot in wok. (Oil shimmers with visible heat waves)
3. Add lotus root sticks to hot oil. Stir-fry 3 minutes until edges crisp and color turns pale gold. (Strips appear dry, not wet; edges begin to curl and brown lightly)
4. Push lotus root to sides. Add baby corn and stir-fry 2 minutes until corn kernels blister slightly. (Corn kernels develop faint golden blisters)
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. (All ingredients glisten with thin, sticky glaze)