Ma la xiang guo (spicy numbing stir fry pot)

This one’s for the spicy food and veggie lovers! A Sichuan staple, I was introduced to the magical Sichuan peppercorns that define the “ma la” in this dish in college, when my Chinese roommate offered me some home cooked coca cola chicken (sounds odd huh I know) the chicken had a such a unique yummy flavor that slapped me in the tastebuds, literally tingling on my tongue. Then came a soapy chemical taste….I was…poisoned??? I ran to the toilet to try to spit it out while she laughed at me. Come to find out, I wasn’t supposed to chew the whole pepper kernels that were left in the dish🤦🏽‍♀️ she inspired me to teach English in China after graduating where I ate more amazing dishes featuring the polarizing yet fascinating ingredient. When you grind them and toast em in oil, they are not only edible but transformative to a dish! It begs the question: If you haven’t tried ma la, have you even lived?? I don’t have access to many Asian veg so I use whatever I got really, but if you can find it, the lotus root is my must. So crunchy, healthy, and even pretty!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Grind some Sichuan peppercorns and toast 3/4 of it in small pan (smallest one u have) in 1/8 cup of canola/veg oil on med low for a minute. Add garlic then green onion and chili flakes to oil for 2 minutes then take it off. Turn stove to med high and spray some fresh oil in a wok, then stir fry veg. Before the veg is halfway cooked through (a few minutes) add the contents from the small pan and some ma la packet sauce. Turn down to medium and stir fry until cooked. Add a bit of soy sauce to taste (prob won’t need much if you used a lot of packet) . Garnish with cilantro sesame seeds and some ground Sichuan peppercorns.