Sichuan Pepper Lotus Stir

Background and History

The Sichuan Pepper Lotus Stir, also known as 'Ma La Ou Stir' (麻辣藕片), is a celebrated dish from the Sichuan Province of China. It is known for its unique flavor profile that combines the numbing sensation of Sichuan Pepper with the fiery heat of chili peppers. The dish is a testament to the culinary principles of Sichuan cuisine, which is characterized by bold flavors and the careful balancing of taste stimulation. The use of lotus root in Chinese cooking dates back thousands of years, and it offers a crunchy texture that perfectly complements the complex spices in this recipe.

Ingredients

1. Lotus Root - 500g, peeled and sliced
2. Sichuan Pepper - 2 teaspoons
3. Dried Red Chili Peppers - 5, whole
4. Garlic - 4 cloves, minced
5. Ginger - 1 inch, sliced
6. Soy Sauce - 2 tablespoons
7. Chinese Black Vinegar - 1 tablespoon
8. Sugar - 1 teaspoon
9. Salt - to taste
10. Vegetable Oil - 3 tablespoons
11. Scallions - 2, chopped for garnish
12. Sesame Oil - 1 teaspoon

Preparation

1. Begin by thoroughly washing the lotus root under cold water. Peel the lotus root using a vegetable peeler, then slice it into thin rounds or half-moons about 1/4 inch thick.
2. Soak the sliced lotus root in a bowl of water mixed with a few drops of vinegar to prevent it from discoloring and to retain its crispness.
3. Meanwhile, measure out 2 teaspoons of Sichuan Pepper and 5 whole dried red chili peppers. Mince 4 cloves of garlic and slice 1 inch of ginger thinly.

Cooking Process

1. Heat a large wok or skillet over medium heat and add 3 tablespoons of vegetable oil. Once the oil is hot, add the Sichuan Pepper and dried red chili peppers. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
2. Add the minced garlic and sliced ginger, stirring quickly to prevent the garlic from scorching.
3. Drain the soaked lotus root and add it to the wok. Stir-fry for about 2-3 minutes until the edges start to become golden.
4. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of Chinese Black Vinegar over the lotus root. Sprinkle with 1 teaspoon of sugar and a pinch of salt to taste. Continue to stir-fry for another 2 minutes to combine the flavors and allow the sauce to thicken slightly.
5. Finish with a splash of sesame oil to add aroma. Stir just until combined and remove from heat.
6. Transfer to a serving platter and garnish with chopped scallions for an added layer of freshness.

How to Enjoy

Serve your Sichuan Pepper Lotus Stir as a part of a larger meal or as a standalone vegetarian dish. The combination of spicy, numbing, and sour flavors makes it an excellent companion for steamed rice or as a side to heartier meats. Pay attention to the textural contrast between the tender yet crispy lotus root and the fragrant, spicy coating.

To enjoy it to the fullest, pair the dish with a bowl of plain rice or a simple stir-fried green vegetable. Allow the heat and numbing sensations to start mild—if you love spicy food, this is a sensation to savor slowly. Note that the spiciness can be adjusted by reducing the number of chili peppers for those sensitive to heat.

Consider using a cooking timer to ensure that the lotus root maintains its firm texture and doesn’t become overly soft.