High Protein Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Experience the bold flavors of Sichuan cuisine with this High Protein Mala Xiang Guo (Spicy Numbing Stir-Fry Pot), a fiery, aromatic dish packed with nutritious ingredients. This protein-rich recipe combines tender slices of marinated chicken breast, protein-packed tofu, and a vibrant medley of vegetables—including shiitake mushrooms, broccoli, and baby bok choy—all coated in a flavorful, spicy sauce made with doubanjiang, Sichuan peppercorns, and dried chili peppers. Quick to prepare and brimming with savory depth, this stir-fry pot is garnished with roasted peanuts and scallions for added crunch and zest. Perfect for anyone seeking a satisfying, healthy meal with an authentic kick of mala spice, it’s a one-pan wonder that pairs beautifully with steamed rice or noodles.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams chicken breast, thinly sliced
• 200 grams firm tofu, cut into cubes
• 100 grams shiitake mushrooms, sliced
• 150 grams baby bok choy, halved
• 150 grams broccoli florets
• 1 medium red bell pepper, sliced
• 6 pieces dried chili peppers
• 2 teaspoons Sichuan peppercorns
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 tablespoons cooking oil
• 100 milliliters water
• 50 grams roasted peanuts
• 2 pieces scallions, chopped

Directions

Step 1

Marinate the sliced chicken breast with 1 tablespoon of soy sauce for about 10 minutes.

Step 2

Heat the cooking oil in a large wok or heavy pan over medium-high heat.

Step 3

Add the Sichuan peppercorns and dried chili peppers to the pan, stir-fry for about 1-2 minutes until aromatic.

Step 4

Add the minced ginger and garlic, and continue to stir-fry for another minute.

Step 5

Stir in the doubanjiang, mixing well, and cook for 1 minute to release its flavors.

Step 6

Add the marinated chicken slices to the pan and stir-fry until they start to become golden.

Step 7

Add the tofu cubes, shiitake mushrooms, red bell pepper slices, broccoli florets, and halved baby bok choy. Stir-fry for another 3-4 minutes, ensuring everything is mixed well.

Step 8

Pour in the remaining soy sauce, oyster sauce, and sugar, stirring everything together.

Step 9

Add water to the pan and bring everything to a simmer. Let it cook until the chicken is thoroughly cooked and the vegetables are slightly tender but still crisp, about 5-7 minutes.

Step 10

Adjust seasoning to taste if needed, considering the saltiness and heat level.

Step 11

Once complete, garnish the Mala Xiang Guo with roasted peanuts and chopped scallions.

Step 12

Serve hot with steamed rice or noodles for a fulfilling high-protein meal.

Nutrition Facts

Serving size	(1342.4g)

Amount per serving	% Daily Value*
Calories	1636.8

Total Fat 85.7g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 7.7g
Cholesterol 255mg	0%
Sodium 3616.8mg	0%
Total Carbohydrate 74.1g	0%
Dietary Fiber 27.3g	0%
Total Sugars 22.7g
Protein 159.9g	0%

Vitamin D 57IU	0%
Calcium 1789.8mg	0%
Iron 16.7mg	0%
Potassium 3092.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 37.5%

Carbs: 17.4%