Dry Mala Stir-fry (Sichuan Numbing Spice Dry Wok)

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.

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.

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.

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.

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.

Add the 2 tablespoons mala sauce in portions rather than all at once, tossing to coat evenly.

When the thickest beef pieces are cooked through and the sauce clings to the ingredients, turn off the heat and sprinkle with 1 teaspoon sesame seeds.