Mala Recipe

Wash and trim snow peas. Slice red pepper into thin strips. Halve or quarter mushrooms so pieces are bite-sized. Slice baby corn lengthwise if large. Cut scallions into 1½ inch pieces. Mince garlic and grate ginger.

Lightly toast the Sichuan peppercorns in a dry skillet over medium heat until aromatic (30–60 seconds). Crush lightly with a mortar and pestle or between two bowls.

In a small bowl whisk together soy sauce, dark soy, Shaoxing wine, hot stock, sugar and sesame oil. In a separate small bowl combine cornstarch with 2 tablespoons cold water to make a slurry; set aside.

Heat the wok

Place a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Bloom aromatics and chilies

Add the whole dried red chilies to the hot oil and stir for 10–15 seconds until they darken slightly (watch carefully to avoid burning). Add minced garlic and grated ginger and stir-fry 15–20 seconds until fragrant.

Add bean paste

Reduce heat to medium-high and add the doubanjiang and optional chili bean sauce. Stir-fry 20–30 seconds, breaking up the paste so it coats the oil and aromatics.

Add vegetables

Increase heat to high. Add mushrooms and baby corn first; stir-fry 1.5–2 minutes until mushrooms begin to brown. Add red bell pepper and snow peas and continue stir-frying 1–1.5 minutes so vegetables are bright and crisp-tender. Toss in scallion pieces and stir 20–30 seconds.

Add sauces and Sichuan pepper

Pour the soy/Shaoxing/stock mixture over the vegetables and sprinkle in the toasted, crushed Sichuan peppercorns. Stir to combine and bring the liquid to a simmer for about 30 seconds.

Thicken sauce

Give the cornstarch slurry a quick stir and slowly drizzle into the wok while stirring constantly. Cook 30–60 seconds until sauce thickens and becomes glossy and coats the vegetables. Taste and adjust seasoning: add a pinch more sugar, a splash of soy, or a touch more stock if needed.

Finish

Turn off the heat and stir in 1/2 teaspoon sesame oil for aroma. Transfer to a serving platter.

Garnish with toasted sesame seeds, extra crushed toasted Sichuan peppercorns (if using) and fresh cilantro leaves. Serve hot with steamed rice or as part of a larger meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat; add a splash of water or stock to loosen the sauce if it tightens.