Low Carb Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Dive into the fiery, flavorful world of Sichuan cuisine with this Low Carb Mala Xiang Guo—a spicy, numbing stir-fry pot that’s as satisfying as it is healthy. Packed with tender slices of chicken breast, crisp bok choy, earthy shiitake mushrooms, and vibrant cauliflower florets, this recipe brings together a medley of low-carb vegetables and bold, tongue-tingling spices. Fragrant Sichuan peppercorns and dried red chilies create the signature mala (spicy-numbing) sensation, while chili bean paste, garlic, and ginger add depth and richness to every bite. Perfect for a quick dinner or an elegant family-style meal, this stir-fry is a lighter take on a Chinese classic without sacrificing flavor. Ready in just 40 minutes, it’s a must-try for spice enthusiasts and anyone looking to explore authentic, low-carb Asian cooking.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams skinless chicken breast
• 200 grams bok choy
• 150 grams shiitake mushrooms
• 200 grams cauliflower florets
• 1 large red bell pepper
• 3 stalks green onions
• 1 thumb-sized piece ginger
• 4 cloves garlic
• 1 tablespoon Sichuan peppercorns
• 5 pieces dried red chilies
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons chili bean paste
• 0.5 teaspoon salt

Directions

Step 1

Rinse the chicken breast, pat it dry, and slice it thinly against the grain.

Step 2

Clean the bok choy and cut it into halves or quarters depending on the size.

Step 3

Slice the shiitake mushrooms and red bell pepper into thin strips.

Step 4

Break the cauliflower into small florets and set aside.

Step 5

Finely chop the green onions, ginger, and garlic.

Step 6

In a large skillet or wok, heat the peanut oil over medium-high heat.

Step 7

Add the Sichuan peppercorns and dried red chilies. Fry until fragrant for about 1 minute, being careful not to burn them.

Step 8

Add the garlic and ginger to the pan, stir-fry for another 30 seconds.

Step 9

Increase the heat to high and add the sliced chicken breast. Stir-fry until the chicken is fully cooked, about 5-6 minutes.

Step 10

Stir in the chili bean paste, mixing well to coat the chicken.

Step 11

Add the mushrooms, red bell pepper, cauliflower, and bok choy to the pan. Continue to stir-fry for another 5 minutes until the vegetables are tender-crisp.

Step 12

Pour in the low-sodium soy sauce and sesame oil, tossing everything together. Adjust the seasoning with salt if needed.

Step 13

Garnish with chopped green onions just before serving.

Step 14

Serve hot, family-style, direct from the wok or skillet.

Nutrition Facts

Serving size	(1402g)

Amount per serving	% Daily Value*
Calories	1543.3

Total Fat 64.5g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 11.4g
Cholesterol 410.9mg	0%
Sodium 3709.4mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 18.4g
Protein 174.3g	0%

Vitamin D 27IU	0%
Calcium 391.8mg	0%
Iron 12.4mg	0%
Potassium 2674.3mg	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: 37.7%

Protein: 45.3%

Carbs: 17.0%