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

Experience the bold flavors of Sichuan cuisine with this Low Sodium Mala Xiang Guo, a healthier take on the iconic spicy numbing stir-fry pot! Packed with colorful, nutrient-rich vegetables like broccoli, shiitake mushrooms, and baby bok choy, along with protein-rich tofu, this dish delivers all the heat and complexity you crave without the excess sodium. Sichuan peppercorns and dried chilies create the signature numbing spice, while low sodium soy sauce and chicken broth provide a lighter touch. Perfectly balanced with aromatic ginger, garlic, and a drizzle of sesame oil, this quick and easy stir-fry is a vibrant centerpiece for weeknight dinners. Serve it hot and enjoy its tantalizing kick with a side of steamed rice for the ultimate comfort meal!

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams firm tofu
• 150 grams shiitake mushrooms
• 200 grams baby bok choy
• 150 grams broccoli florets
• 1 medium carrots
• 100 grams lotus root slices
• 1 tablespoon sichuan peppercorns
• 8 pieces dried red chilies
• 1 inch piece ginger
• 3 pieces garlic cloves
• 2 tablespoons low sodium soy sauce
• 1 tablespoon white vinegar
• 100 milliliters Low Sodium Chicken Broth
• 1 tablespoon sesame oil
• 2 tablespoons extra-virgin olive oil
• 2 stalks green onions
• 1 bunch fresh cilantro

Directions

Step 1

Begin by preparing the tofu. Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes.

Step 2

Prepare the vegetables. Thinly slice the shiitake mushrooms, chop the baby bok choy into halves if large, cut broccoli into small florets, peel and diagonally slice the carrot, and rinse the lotus root slices thoroughly.

Step 3

Crush the Sichuan peppercorns slightly using a mortar and pestle to release their fragrance. Take care not to grind them too finely.

Step 4

Remove stems from dried red chilies, then cut them into halves to expose the seeds.

Step 5

Peel and julienne the ginger. Crush and mince the garlic cloves.

Step 6

Heat the olive oil in a large wok or pan over medium heat. Add the Sichuan peppercorns and dried chilies and stir-fry briefly until fragrant, making sure the heat isn't too high to prevent burning.

Step 7

Add the minced garlic and julienned ginger, stir-frying for another minute.

Step 8

Increase heat to high and add tofu cubes, stir-frying until they begin to lightly brown on the edges, about 3-4 minutes.

Step 9

Incorporate the shiitake mushrooms, broccoli, baby bok choy, carrots, and lotus root slices. Stir-fry for 4-5 minutes until the vegetables have softened slightly but still retain some crunch.

Step 10

Stir in the low sodium soy sauce, white vinegar, and low sodium chicken broth. Mix well to coat the ingredients evenly.

Step 11

Drizzle with sesame oil, give it a final toss, and allow it to cook for another minute.

Step 12

Transfer the Mala Xiang Guo to a serving platter. Garnish with chopped green onions and a little fresh cilantro.

Step 13

Serve hot immediately, enjoying it as a standalone dish or paired with steamed rice.

Nutrition Facts

Serving size	(1178.3g)

Amount per serving	% Daily Value*
Calories	881.3

Total Fat 53.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1736.4mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 27.0g	0%
Total Sugars 15.9g
Protein 45.8g	0%

Vitamin D 27IU	0%
Calcium 781.8mg	0%
Iron 13.9mg	0%
Potassium 2926.2mg	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: 50.0%

Protein: 19.0%

Carbs: 31.0%