Xi'an Style Spicy Python Stir-Fry
Python Recipe
1Setup & Prepare
About This Recipe
Python strips wok-fried with cumin, chili, and garlic in Xi'an styleâfiery, aromatic, and intensely flavorful Chinese stir-fry.
Cultural Context
(130 words) Xi'an cuisine, from China's Shaanxi province, is famous for bold, numbing-spicy flavors dominated by cumin, chili, and garlic. This Northwestern Chinese cooking style differs dramatically from coastal Cantonese cuisine, featuring influences from the ancient Silk Road trade routes. The signature spice combinationâcumin, Sichuan peppercorns, and chiliâcreates complex heat that's both fiery and aromatic. While traditionally applied to lamb, this flavor profile works brilliantly with python, whose mild meat absorbs the aggressive seasonings while maintaining textural integrity under high heat. The stir-fry method suits python perfectlyâquick cooking prevents toughness while intense heat creates caramelization. This dish represents the successful marriage of ancient Chinese spice traditions with sustainable modern protein, creating something simultaneously traditional and innovative.
2Ingredients
Shopping List
*For the Marinade
*For the Stir-Fry
3Cooking Instructions
- Combine python strips with marinade ingredients (soy sauce, rice wine, cornstarch, sesame oil) in bowl. Mix well and marinate for 30 minutes at room temperatureâcornstarch creates "velveting" that keeps python tender.
- Toast Sichuan peppercorns in dry wok for 2 minutes until fragrant. Remove and crush coarsely. Toast cumin seeds for 1 minute until aromatic. Set aside.
- Heat wok over highest possible heat until smoking. Add 2 tablespoons oil and swirl to coat. Add half the python in single layer and sear for 90 seconds undisturbed, then stir-fry for 1 minute. Remove to plate. Repeat with remaining python.
- Add remaining tablespoon oil to wok. Add sliced garlic and stir-fry for 15 seconds until golden and fragrantâwatch carefully as it burns quickly.
- Add toasted Sichuan peppercorns, cumin seeds, and Lao Gan Ma chili crisp. Stir-fry for 30 seconds until explosively fragrant and chili oil is sizzling.
- Return python to wok along with scallions. Add black vinegar, soy sauce, and sugar. Toss vigorously for 1 minute until python is coated in spices and everything is fragrant and sizzling.
- Remove from heat, add sesame oil and fresh cilantro, and toss once more.
- Transfer to serving platter, garnish with sesame seeds, and serve immediately with steamed rice or hand-pulled noodles.
4Chef's Notes & Pairings
Chef's Notes
- Sichuan peppercorns create unique "numbing" sensation that's addictiveâdon't substitute with black pepper.
- Lao Gan Ma chili crisp is available at Asian markets and adds authentic flavor and texture.
- The wok must be smoking hot for proper sear and wok hei (breath of the wok) flavor.
- Adjust chili crisp quantity based on heat toleranceâ1 tablespoon for mild, 3 for authentic heat.
- This technique works with any lean game meat.
Wine Pairing
GewĂźrztraminer or Chinese Beer â Off-dry GewĂźrztraminer balances the numbing spice, or serve with Tsingtao beer.
Nutrition Facts
(per serving) Calories: 340 | Protein: 38g | Fat: 18g | Carbohydrates: 8g | Sodium: 680mg
