Dry Mala Stir-fry (Sichuan Numbing Spice Dry Wok)
Quick answer
Mala xiangguo is a dry Sichuan stir-fry where beef slices, bok choy, shiitake mushrooms, and lotus root are coated in mala sauce and tossed over high heat without any broth.
What makes this special
- Mala xiangguo tosses beef and vegetables in a dry wok with numbing peppercorns and sharp chili heat.
- Sichuan peppercorn numbness and chili heat hit simultaneously on the tongue
- Dry wok with no liquid concentrates the sauce coating on each ingredient
Key ingredients
Core cooking flow
- 1 Pat 180 g beef slices very dry with paper towels, then slice the lotus root and shiitake thinly.
- 2 Place 1.5 tablespoons cooking oil and 1 tablespoon minced garlic in a wide pan over medium heat.
- 3 Spread the beef in a single layer and raise the heat to high.
Mala xiangguo is a dry Sichuan stir-fry where beef slices, bok choy, shiitake mushrooms, and lotus root are coated in mala sauce and tossed over high heat without any broth. The Sichuan peppercorn's numbing tingle and the chili's sharp burn hit simultaneously, and the absence of liquid concentrates the seasoning directly onto each ingredient's surface. Lotus root adds crunch, shiitake contributes chewiness, and bok choy provides a soft counterpoint - the textural variety within a single plate is part of the appeal. Overcrowding the pan releases moisture and dilutes the sauce, so controlled portions are essential.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 180 g beef slices very dry with paper towels, then slice the lotus root and shiitake thinly.
Separate the bok choy stems from the leaves and shake off excess water so the stir-fry does not turn watery.
- 2Control
Place 1.5 tablespoons cooking oil and 1 tablespoon minced garlic in a wide pan over medium heat.
Stir for about 30 seconds, just until the garlic edges turn lightly golden, then move on before it burns.
- 3Heat
Spread the beef in a single layer and raise the heat to high.
Stir-fry for about 1 minute, only until the outside turns brown, then push it to the side so it does not overcook while the vegetables start.
- 4Step
Add 120 g lotus root and 100 g shiitake first, keeping the heat high.
Toss for about 2 minutes, until the lotus root looks slightly translucent and the shiitake feels chewy, letting visible moisture evaporate.
- 5Heat
Add the bok choy stems first, then add the leaves after about 30 seconds.
If the pan looks crowded, cook in batches, because trapped steam will water down the mala coating.
- 6Finish
Add the 2 tablespoons mala sauce in portions rather than all at once, tossing until it clings to the surface of each ingredient.
Turn off the heat when the pan looks glossy and dry, then finish with 1 teaspoon sesame seeds.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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