How To Make Authentic Mala Xiang Guo - 麻辣香锅 - Sichuan Spicy Dry Pot - Recipe

Mala Xiang Guo is a bold and aromatic Sichuan-style dry pot made with tender beef, shrimp, vegetables, mushrooms and tofu tossed in a rich, spicy mala sauce. “Mala” refers to the signature combination of numbing Sichuan peppercorns and spicy dried chilies.

Servings: 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes

Ingredients

Protein

• 250 g thinly sliced beef
• 250 g raw shrimp, peeled and deveined
• 1 tablespoon cooking oil
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch

Vegetables and Tofu

• 2 cups cauliflower florets
• 1 lotus root, peeled and thinly sliced
• 2 baby bok choy, separated
• 1 package enoki mushrooms, trimmed
• 1 cup rehydrated wood ear mushrooms
• 200 g fried tofu, cut into bite-sized pieces

Aromatics

• 4 cloves garlic, thinly sliced
• 1 tablespoon minced fresh ginger
• 8–12 whole dried red chilies
• 1 teaspoon Sichuan peppercorns, optional

Mala Sauce

• 2 tablespoons Pixian doubanjiang
• 80–100 g Sichuan hot pot base
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2–3 tablespoons cooking oil
• 2 tablespoons water or chicken stock, as needed

Garnish

• ½ cup fresh cilantro, roughly chopped
• 1 tablespoon toasted sesame seeds
• Sliced green onions, optional

Instructions

1. Prepare the ingredients

1. Wash and prepare all the vegetables before beginning.
2. Peel and thinly slice the lotus root. Cut the cauliflower into small florets. Separate the baby bok choy leaves, trim the enoki mushrooms and cut the fried tofu into bite-sized pieces.
3. If using dried wood ear mushrooms, soak them in warm water until fully expanded. Drain them, remove any tough ends and cut larger pieces into smaller sections.

2. Marinate the beef

1. Place the sliced beef in a bowl. Add the soy sauce and cornstarch, then mix until the beef is evenly coated.
2. Let the beef marinate for approximately 10 minutes while preparing the other ingredients.

3. Blanch the firm vegetables

1. Bring a large pot of water to a rolling boil.
2. Add the lotus root slices and cauliflower florets. Cook for approximately 2–3 minutes.
3. The vegetables should begin to soften but should still have a firm, slightly crisp texture.

4. Add the delicate vegetables

1. Add the baby bok choy, enoki mushrooms and wood ear mushrooms to the boiling water.
2. Cook for another 30–60 seconds.
3. Do not overcook the vegetables because they will continue cooking in the wok.
4. Remove everything with a strainer and drain thoroughly. Excess water can dilute the mala sauce.

5. Sear the beef and shrimp

1. Heat a black carbon steel wok or large frying pan over medium-high to high heat.
2. Add approximately 1 tablespoon of cooking oil.
3. Add the marinated beef in a single layer. Sear it quickly until the edges begin to brown and the beef is almost completely cooked. Remove the beef from the wok and set it aside.
4. Add the shrimp to the same wok. Cook for approximately 1–2 minutes per side, until the shrimp curl and turn pink.
5. Remove the shrimp and set them aside with the beef.
6. Avoid fully overcooking the beef or shrimp at this stage because they will return to the wok later.

6. Fry the aromatics

1. Reduce the heat to medium.
2. Add 2–3 tablespoons of cooking oil to the wok.
3. Add the sliced garlic, minced ginger, dried red chilies and Sichuan peppercorns.
4. Stir-fry for approximately 20–30 seconds, until fragrant.
5. Watch the dried chilies carefully. They can become bitter if burned.

7. Prepare the mala sauce

1. Add the Pixian doubanjiang to the wok and stir-fry for approximately 30 seconds.
2. Add the Sichuan hot pot base.
3. Continue stirring as the hot pot base melts into the oil. Cook until the oil becomes glossy and deep red.
4. Add the soy sauce and sugar. Stir everything together.
5. Add 1–2 tablespoons of water or chicken stock if the sauce appears too thick.

8. Add the vegetables and tofu

1. Add the drained cauliflower, lotus root, baby bok choy, enoki mushrooms, wood ear mushrooms and fried tofu to the wok.
2. Increase the heat to medium-high.
3. Toss and stir the ingredients until they are evenly coated in the mala sauce.
4. Cook for approximately 2–3 minutes.

9. Return the beef and shrimp

1. Return the seared beef and shrimp to the wok.
2. Toss everything together over high heat for another 1–2 minutes, until the beef and shrimp are fully cooked and every ingredient is coated in the glossy red sauce.
3. Taste before adding additional salt. Pixian doubanjiang and hot pot base are already salty.

10. Garnish and serve

1. Turn off the heat.
2. Sprinkle the Mala Xiang Guo generously with fresh cilantro and toasted sesame seeds. Add sliced green onions if desired.
3. Serve immediately while hot and sizzling.

Cooking Tips

• Control the spice level
• For a milder dish, use fewer dried chilies and reduce the amount of Sichuan hot pot base.
• For a stronger mala flavour, add extra dried chilies and Sichuan peppercorns.
• Do not overcook the vegetables
• Blanch the firm vegetables first and add delicate vegetables later. The vegetables should remain slightly crisp after being tossed in the wok.
• Drain everything thoroughly
• Water left on the vegetables can weaken the sauce and prevent it from properly coating the ingredients.
• Cook in batches
• Avoid overcrowding the wok when cooking the beef and shrimp. Cooking them in small batches helps them sear instead of steaming.
• Customize your dry pot

Mala Xiang Guo can be prepared with almost any combination of protein and vegetables. Other popular additions include:

• Sliced chicken
• Fish balls
• Squid
• Spam or luncheon meat
• Chinese sausage
• Potato slices
• Napa cabbage
• Broccoli
• Bean sprouts
• King oyster mushrooms
• Glass noodles
• Rice cakes

What to Serve with Mala Xiang Guo

Serve Mala Xiang Guo with steamed jasmine rice to balance its rich, spicy and savoury flavour. A simple cucumber salad or lightly cooked green vegetables also makes a refreshing side dish.