Recipe: Mala Xiang Guo - 麻辣香锅

What is Mala Xiang Guo?

Mala Xiang Guo, or "spicy-numbing dry pot," is a bold stir-fry dish from China that brings together a variety of meats, vegetables, and tofu in a dry, intensely seasoned sauce. It uses the signature "mala" flavor, which comes from a combination of Sichuan peppercorns (numbing) and dried red chilies (spicy). Unlike hot pot, this is not served in broth — everything is stir-fried and coated in a fragrant chili oil-based sauce.

History

This dish originated in Chongqing in the early 2000s, inspired by the flavors of traditional Sichuan hotpot but designed for faster, street-food-style preparation. It quickly became popular across China for its flexibility — diners can choose their own ingredients — and for its punchy, addictive flavor. Today, it's a global favorite in Asian fusion restaurants and home kitchens.

Ingredients (Serves 2–3)

Base Sauce

• 3 tablespoons doubanjiang (fermented chili bean paste)
• 1 tablespoon Sichuan peppercorns
• 6 to 8 dried red chilies (adjust for spice level)
• 1 teaspoon cumin seeds (optional)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 2 cloves garlic, sliced
• 1-inch piece of ginger, sliced
• 1 stalk green onion (white part only), chopped

Proteins (choose 2–3)

• Thinly sliced beef or pork
• Chicken thighs, shrimp, or squid
• Tofu, tofu skin, or seitan
• Fish balls, imitation crab, or Spam (popular in street versions)

Vegetables (choose a mix)

• Napa cabbage
• Broccoli or cauliflower
• Lotus root, sliced
• Wood ear mushrooms or shiitake
• Chinese celery or spinach
• Sliced potato or taro

Optional Additions

• Cooked noodles (glass noodles, udon, or instant)
• Hot pot ingredients like rice cakes or bamboo shoots

For Cooking and Garnish

• 2 to 3 tablespoons vegetable oil
• Chili oil (optional)
• Toasted sesame seeds
• Chopped scallions or cilantro

4. Step-by-Step Instructions

Step 1: Prep Ingredients

• Wash and chop all vegetables.
• Parboil firm vegetables like lotus root, potatoes, or tofu for 3–5 minutes.
• Cook noodles separately and set aside.
• Prepare proteins by slicing or cutting into bite-size pieces.

Step 2: Make the Mala Sauce

• Heat oil in a wok or deep skillet over medium heat.
• Add Sichuan peppercorns, cumin seeds, and dried chilies. Stir-fry for 30 seconds to release aroma.
• Add garlic, ginger, and green onion. Cook for another minute.
• Stir in doubanjiang. Cook for 2–3 minutes until oil turns red and aromatic.
• Add soy sauce, Shaoxing wine, and sugar. Simmer for one more minute.

Step 3: Stir-Fry the Ingredients

• In the same wok, add more oil if needed.
• Add proteins and stir-fry until cooked.
• Add vegetables and stir continuously for a few minutes.
• Add noodles or other extras.
• Pour in the mala sauce and toss everything to coat evenly. Stir-fry for another minute.

Step 4: Serve

• Transfer to a large bowl or platter.
• Garnish with sesame seeds, chopped scallions, or a drizzle of chili oil if desired.
• Serve hot, with rice if preferred.

 

Mala Xiang Guo is a vibrant and flavorful dish that combines the bold, spicy, and numbing elements of Sichuan cuisine. With its versatile ingredients and customizable nature, it’s perfect for those who enjoy experimenting with different proteins, vegetables, and noodles. Whether you're cooking for a group or craving a satisfying meal, this dish is sure to excite your taste buds and provide a memorable dining experience. Enjoy the balance of heat and flavor, and don't forget to have fun with the preparation — Mala Xiang Guo is as much about creativity in the kitchen as it is about savoring the rich, delicious results!