Sichuan Numbing-Spicy Rabbit Stir-Fry (Ma La Tu Ding) - Chicken Substitute Available

In a bowl, marinate the rabbit (or chicken) with 1 tbsp soy sauce, Shaoxing wine, and cornstarch for at least 15 minutes.

In a small bowl, combine light soy sauce, dark soy sauce, sugar, and chicken broth (or water). Set aside.

Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add the marinated rabbit (or chicken) and stir-fry until browned and cooked through. Remove from the wok and set aside.

Heat the remaining 1 tbsp of vegetable oil in the wok. Add the dried chili peppers and Sichuan peppercorns and stir-fry for about 30 seconds, or until fragrant, being careful not to burn them. (Adjust the amounts of these spices to your preferred spice level.)

Add the garlic and ginger to the wok and stir-fry for another 15 seconds until fragrant.

Add the doubanjiang and stir-fry for 30 seconds, until the oil turns red. (This step is crucial for flavor, but be careful not to burn the paste.)

Add the bell pepper, celery, and carrot to the wok and stir-fry for 2-3 minutes, or until slightly tender.

Return the cooked rabbit (or chicken) to the wok.

Pour the sauce mixture over the ingredients in the wok and stir-fry until the sauce has thickened and coats everything evenly.

Garnish with roasted peanuts and chopped scallions before serving. Serve hot with steamed rice.