How to Choose the Best Mortar and Pestle

Ingredients

• 0.25 cup Vegetable Oil (neutral oil for flavor infusion)
• 1 tablespoon Sichuan Chili Powder (moderate heat, fruity notes)
• 2 teaspoons Sichuan Peppercorns (finely ground for numbing sensation)
• 0.25 teaspoon Ground Cinnamon (adds warm background note)
• 2 tablespoons Soy Sauce (provides saltiness for the sauce)
• 2 teaspoons Chinese Black Vinegar (soft, fruity acidity)
• 2 teaspoons Sweet Wheat Paste (Tianmianjiang) (umami bomb, fermented wheat)
• 1.5 teaspoons Chinese Sesame Paste (dark, toasted sesame flavor)
• 8 ounces Ground Pork (preferably 20% fat for crispness)
• 2 teaspoons Shaoxing Wine (Chinese cooking wine for pork seasoning)
• 1 teaspoon Soy Sauce (for pork) (additional salt for pork)
• 2 teaspoons Vegetable Oil (for pork cooking) (high‑heat oil for crisping pork)
• 3 Garlic Cloves (minced)
• 2 teaspoons Fresh Ginger (grated)
• 6 ounces Baby Bok Choy (trimmed, outer leaves removed, halved lengthwise)
• 1 pound Chinese Wheat Noodles (fresh) (chewy wheat noodles; can substitute fresh ramen or dried la mian)
• 0.33 cup Yatsai (Sichuan Mustard Pickle) (fermented mustard plant, salty‑savory, adds heat)
• 2 tablespoons Scallions (thinly sliced for garnish)

Instructions

1. Prepare the Aromatic Oil (Ma La Base)

   Add 1/4 cup vegetable oil to a 12‑inch non‑stick skillet and heat over low heat. Stir in 1 tbsp Sichuan chili powder, 2 tsp finely ground Sichuan peppercorns, and 1/4 tsp ground cinnamon. Let the mixture infuse for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: low

2. Finish the Sauce

   Transfer the infused oil to a mixing bowl. Whisk in 2 tbsp soy sauce, 2 tsp Chinese black vinegar, 2 tsp sweet wheat paste, and 1.5 tsp Chinese sesame paste until smooth. Set aside.

   Time: PT2M

3. Season the Ground Pork

   Place 8 oz ground pork in a bowl. Add 2 tsp Shaoxing wine and 1 tsp soy sauce. Mix with hands until evenly coated.

   Time: PT3M

4. Crisp the Pork

   Heat 2 tsp vegetable oil in the same skillet over medium‑high heat until shimmering. Spread the seasoned pork in an even thin layer, then use a spatula to break it into ~¼‑inch pieces. Cook, stirring and crushing, for about 5 minutes until the pieces are browned and slightly crisp.

   Time: PT5M

   Temperature: medium‑high

5. Add Aromatics

   Push the pork to one side of the pan. Add 1 tsp vegetable oil, 3 minced garlic cloves, and 2 tsp grated ginger. Sauté until fragrant and lightly browned, about 2 minutes, then stir into the pork.

   Time: PT2M

   Temperature: medium

6. Blanch the Baby Bok Choy

   Trim the bottom of two baby bok choy heads, discard outer leaves, and halve each lengthwise. Rinse briefly. Bring 4 quarts of water to a boil (unseasoned) and plunge the bok choy for 1 minute until bright jade green. Drain.

   Time: PT1M

   Temperature: boiling

7. Cook the Wheat Noodles

   In the same boiling water, add 1 lb fresh Chinese wheat noodles. Stir gently to prevent clumping and cook for 4 minutes until al dente. Drain and immediately rinse under warm water for 1 minute to wash off surface starch.

   Time: PT5M

   Temperature: boiling

8. Warm Pork Topping with Yatsai

   Return the pork mixture to the skillet over medium heat. Add 1/3 cup yatsai and stir to combine. Warm for 2 minutes until heated through.

   Time: PT2M

   Temperature: medium

9. Assemble the Bowls

   In each serving bowl, drizzle 1‑2 spoonfuls of the prepared sauce on the bottom. Add a portion of noodles, then top with a generous spoonful of the pork‑yatsai mixture. Arrange a few bok choy leaves on the side and sprinkle with sliced scallions.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g