SichuanMedium 40 min serves 2

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

Name: Chongqing-Style Mala Xiang Guo (Dry-Fried Spicy Numbing Wok Heap)
Total time: 40 min
Yield: 2 servings
Cuisine: Sichuan
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

麻辣香锅 · Málà xiāng guō

家庭快手版 · Home version: Home version uses less oil than restaurant style and swaps high-heat blast-frying for controlled medium-high wok-searing.

My uncle Lin’s apartment kitchen in Nan’an District had a wok ring permanently stained red from decades of mala xiang guo. He insisted the secret was ‘dry-frying each ingredient separately’ — especially the lotus root — so nothing steamed, only crisped.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Spicy

Ingredients

Lotus root, peeled & matchstick-cut莲藕丝🏮 asian180 g
Dried chili threads (or crushed dried chilies)辣椒丝/碎干椒🏮 asian8 g
Sichuan peppercorns花椒🏮 asian4 g
Oyster sauce蚝油🏮 asian20 ml
Cooking wine (dry sherry or mirin)料酒🛒 local15 ml
Baby corn, drained & halved lengthwise甜玉米粒（罐头）🛒 local120 g

Lotus root, peeled & matchstick-cut: Soak in 1 tsp rice vinegar + 1 cup water for 5 min to prevent browning

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Heat 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.
炝锅香料
🔍 Look for Medium-high 45 秒 · 45 seconds
Visual: 辣椒微卷，转为焦橙色Chilies curl slightly and deepen to burnt orange
You know it's right when: 花椒麻香与辣椒辛香即刻弥漫厨房Citrusy-numbing aroma fills kitchen instantly
2Remove spice mix with slotted spoon and set aside. Keep oil hot in wok.
留油炝锅
🔍 Look for Medium-high 10 秒 · 10 seconds
Visual: 油面泛起清晰热浪Oil shimmers with visible heat waves
You know it's right when: 滴水入锅即爆响A drop of water sizzles violently on contact
3Add lotus root sticks to hot oil. Stir-fry 3 minutes until edges crisp and color turns pale gold.
单炒藕丝
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 藕丝干爽不湿；边缘微卷、浅褐Strips appear dry, not wet; edges begin to curl and brown lightly
You know it's right when: 持续清脆爆响，无水汽蒸腾Audible sizzle remains constant, no steam
4Push lotus root to sides. Add baby corn and stir-fry 2 minutes until corn kernels blister slightly.
分批入料
🔍 Look for Medium-high 2 分钟 · 2 minutes
Visual: 玉米粒表面浮现淡金小泡Corn kernels develop faint golden blisters
You know it's right when: 颗粒发出细微噼啪声Kernels emit faint popping sound
5Return 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.
合炒收汁
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 所有食材裹上薄而油亮的酱膜All ingredients glisten with thin, sticky glaze
You know it's right when: 气味由生辣转为焦香咸鲜Aroma shifts from raw to deeply savory and toasted

Tips

· Always dry ingredients well before stir-frying — moisture = steaming, not crisping
· Add leafy greens (like spinach) in last 30 seconds to retain color and texture
· Store leftover spice mix in airtight jar — reuse in soups or fried rice

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine