Ma la xiang guo

Method

Toast the Sichuan peppercorns and dried chillies in a dry wok over medium heat for 2-3 minutes until fragrant, then remove and set aside. Heat the oil in the wok until smoking and add the garlic, ginger and spring onions, stirring for 30 seconds. Add the chicken, beef and lamb in batches, cooking until browned before removing. Fry the shiitake and wood ear mushrooms, then add the pak choi and cashews, cooking until the vegetables are tender-crisp. Return the meat to the wok, add the toasted spices, soy sauces, rice wine, sesame oil, stock and sugar, then simmer for 3-4 minutes until the sauce reduces slightly. Season with salt and white pepper to taste and serve immediately in bowls with steamed rice.