Keto Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Dive into the bold, tantalizing flavors of Keto Mala Xiang Guo, a low-carb take on the classic Chinese spicy numbing stir-fry pot. Packed with tender shrimp, firm tofu, and a medley of fresh vegetables like zucchini, bell peppers, and bok choy, this dish is elevated by the signature mala spice mix—a fiery combination of Sichuan peppercorns and dried chili flakes for that addictive, tongue-tingling heat. Cooked in fragrant coconut oil, garlic, and ginger, and finished with tamari and sesame oil, this keto-friendly recipe delivers restaurant-quality flavor in just 35 minutes. Perfect as a vibrant, one-pan meal, this dish will satisfy both spice lovers and those seeking a wholesome, gluten-free dinner option. Garnish with fresh cilantro for a burst of freshness and serve piping hot for a truly unforgettable meal.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Shrimp, peeled and deveined
• 200 grams Firm tofu, cut into cubes
• 1 medium Zucchini, sliced
• 1 medium Bell pepper, sliced
• 150 grams Broccoli florets
• 100 grams Mushrooms, sliced
• 150 grams Bok choy, chopped
• 2 tablespoons Mala spice mix (or 1 tbsp Sichuan peppercorns and 1 tbsp dried chili flakes)
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Coconut oil
• 2 tablespoons Soy sauce, low-sodium
• 1 tablespoon Tamari (or substitute with extra soy sauce for gluten-free)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 100 grams Cabbage, shredded
• 2 tablespoons Cilantro, chopped (for garnish)

Directions

Step 1

Preparation: Begin by preparing all the vegetables. Slice the zucchini, bell pepper, mushrooms, and chop the bok choy and cabbage. Set aside.

Step 2

Heat the coconut oil in a large wok or skillet over medium-high heat.

Step 3

Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.

Step 4

Add the mala spice mix (or Sichuan peppercorns and dried chili flakes if using) and continue to stir-fry for another minute until the spices are aromatic.

Step 5

Toss in the tofu cubes and shrimp, stirring frequently until the shrimp turns pink and opaque, around 3-4 minutes.

Step 6

Add the zucchini, bell pepper, broccoli, mushrooms, bok choy, and cabbage. Stir-fry for about 5-7 minutes until the vegetables are tender but still slightly crisp.

Step 7

Pour in the soy sauce, tamari, and sesame oil, stirring quickly to coat all ingredients evenly.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Once everything is well combined and heated through, turn off the heat.

Step 10

Transfer the stir-fry to a serving dish and garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1485.1g)

Amount per serving	% Daily Value*
Calories	1249.3

Total Fat 64.8g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 585.9mg	0%
Sodium 3913.0mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 21.1g
Protein 126.3g	0%

Vitamin D 10IU	0%
Calcium 1880.5mg	0%
Iron 14.2mg	0%
Potassium 3418.4mg	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: 43.5%

Protein: 37.7%

Carbs: 18.7%