Ma La Xiang Guo
Sichuan Dry Pot
A popular Sichuan dish where a variety of ingredients are stir-fried in a intensely flavorful, numbing, and spicy sauce. It's often described as the 'dry' version of hot pot, allowing you to customize your own mix of proteins, vegetables, and other goodies.
🧂 Ingredients
- 300 g Assorted Proteins (e.g., thinly sliced beef, pork, chicken, shrimp, fish balls, squid, tofu, firm tofu skin)(Slice thinly for quick cooking. Marinate if desired.)
- 400 g Assorted Vegetables (e.g., broccoli florets, cauliflower florets, lotus root slices, potato slices, mushrooms, napa cabbage, bok choy, bean sprouts)(Cut into bite-sized pieces. Thicker vegetables like lotus root and potato may need to be pre-cooked slightly.)
- 3 tbsp Doubanjiang (Sichuan chili bean paste)(This is the foundational flavor. Use Pixian doubanjiang for best results.)
- 15-30 pieces Dried Red Chilies(Adjust to your spice preference. Snip them in half and remove seeds for less heat, or leave them whole for more intense spice.)
- 2 tbsp Sichuan Peppercorns(These provide the signature numbing sensation (mala).)
- 1 tbsp Ground Cumin(Adds a smoky, earthy aroma.)
- 8 cloves Garlic(Minced or thinly sliced.)
- 1 inch piece Ginger(Minced or julienned (optional, but recommended).)
- 3-4 tbsp Cooking Oil (neutral flavor like vegetable or canola)
- 2 tbsp Sesame Seeds(Toasted for best flavor.)
- to taste Salt
- 1 tsp Sugar(To balance the flavors.)
- 1 tbsp Soy Sauce(Optional, for added umami.)
- small bunch Cilantro(Chopped, for garnish (optional).)
- 2-3 stalks Green Onions(Cut into sections, for garnish (optional).)
👨🍳 Instructions
- 1
Prepare all ingredients: Wash and chop vegetables into bite-sized pieces. Slice proteins thinly. Mince garlic and ginger. Snip dried chilies if desired. Have all seasonings measured and ready near the stove.
⏱️ 20 minutes - 2
Blanching (Optional but Recommended): For tougher vegetables like lotus root, potato, and broccoli, blanch them in boiling water for 1-2 minutes until slightly tender-crisp. For proteins like thinly sliced meat or shrimp, a quick blanch (30-60 seconds) can help them cook faster and more evenly. Drain all blanched items thoroughly. This step prevents overcooking and ensures everything is cooked through.
⏱️ 10 minutes - 3
Infuse the Oil: Heat 3-4 tablespoons of cooking oil in a wok or large, heavy-bottomed skillet over medium-high heat until shimmering. Add the dried chilies and Sichuan peppercorns. Stir-fry for about 1-2 minutes until the chilies darken slightly and the peppercorns become fragrant. Be careful not to burn them, as this will make them bitter. Reduce heat to medium if necessary.
⏱️ 2 minutes - 4
Build the Flavor Base: Add the minced garlic and ginger (if using) to the wok and stir-fry for about 30 seconds until fragrant. Then, add the doubanjiang. Stir and mash the doubanjiang into the oil, cooking for 1-2 minutes until the oil turns a deep red and the paste is fragrant. This step is crucial for developing the flavor.
⏱️ 3 minutes - 5
Stir-fry the Ingredients: Increase the heat to high. Add the prepared proteins and stir-fry quickly until they are mostly cooked through. Then, add the blanched vegetables (and any raw vegetables that cook quickly, like bean sprouts). Continue to stir-fry vigorously, tossing everything to coat evenly with the spicy paste. Cook for 3-5 minutes, or until vegetables are tender-crisp and proteins are fully cooked.
⏱️ 5 minutes - 6
Season and Finish: Stir in the ground cumin, toasted sesame seeds, salt (taste first, as doubanjiang is salty), sugar, and soy sauce (if using). Toss everything together quickly for another minute to combine the flavors. The goal is a dry stir-fry, not a saucy one. If it seems too wet, continue stir-frying over high heat until the liquid reduces.
⏱️ 2 minutes - 7
Serve: Transfer the Ma La Xiang Guo immediately to a serving platter. Garnish with chopped cilantro and green onions, if desired. Serve hot.
⏱️ 1 minute
💡 Pro Tips
- ✓Ingredient Selection: Think of this like building your own hot pot. Choose a variety of textures and flavors – some chewy (lotus root, squid), some tender (mushrooms, tofu), some crisp (bok choy, bean sprouts), and a good mix of proteins.
- ✓High Heat is Key: Ma La Xiang Guo relies on high heat and quick cooking (wok hei) to achieve its signature texture and flavor. Ensure your wok or pan is very hot before adding ingredients.
- ✓Dry vs. Saucy: The dish should be intensely flavored but relatively dry, with the sauce clinging to the ingredients rather than pooling at the bottom. Control the amount of liquid by ensuring ingredients are well-drained after blanching and by stir-frying vigorously.
- ✓Adjusting Spice and Numbness: Control the heat by adjusting the number of dried chilies and their seeds. Control the numbing sensation by adjusting the amount of Sichuan peppercorns. You can also add chili oil or chili flakes for extra kick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Spice Level: Easily adjust the heat by increasing or decreasing the number of dried chilies and removing seeds.
- Numbing Level: Modify the amount of Sichuan peppercorns to control the 'mala' sensation.
- Protein Combinations: Experiment with different meats, seafood, tofu products, and even noodles or dumplings.
- Vegetable Variety: Use seasonal vegetables or your personal favorites.
- Added Aromatics: Consider adding star anise or bay leaves during the oil infusion step for deeper flavor.