Ching’s Mala Crispy Sichuan Sausage with Pickled Chillies and Wood Ear Mushrooms

Crispy fried Sichuan sausages tossed with wood ear mushrooms, pickled chillies, and fragrant spices in a hot wok.

Pork Spicy Stir-Fry Sichuan Authentic

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

12.4g

per serving

24.8 g total

Fat

52.7g

per serving

105.4 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

Chilli Bean Paste

Black Rice Vinegar

Balsamic vinegar as alternative

Light Soy Sauce

Meat

piece

Sichuan Wind-Dried Sausages

Spicy; lap cheong as an alternative

NutsSeeds

tsp

OilsFats

Vegetables

Chinese dried; soaked in hot water for 20 minutes and drained

piece

Long Chillies

Pickled

bunch

Chinese Garlic Chives

Inner stems; baby spring onions as alternative

Method

Boil sausages in water for 15 minutes, drain, and slice diagonally into 1cm pieces.

Return all ingredients to the wok, toss briefly to combine, and serve immediately.

Remove vegetables and heat remaining oil with chilli paste, peppercorns, pepper oil, vinegar, soy sauce, and sugar.

Heat 15ml vegetable oil in a wok and stir-fry mushrooms, chives, and chillies for one minute.

Slice wood ear mushrooms and pickled chillies diagonally into long oval shapes.