Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Dive into the bold and addictive flavors of Mala Xiang Guo, a Spicy Numbing Stir-Fry Pot that showcases the iconic heat and tingle of Sichuan cuisine. This customizable one-pot dish balances the fragrant spice of Sichuan peppercorns and dried chilies with tender pork belly, shrimp, and vibrant vegetables like bok choy, mushrooms, and lotus root. Stir-fried to perfection in a savory sauce made with soy, sesame oil, and a hint of sweetness, every bite delivers a harmonious blend of heat, umami, and texture. Perfect for spice lovers and adventurous cooks, this quick and easy recipe brings the authentic taste of a Chinese street food classic to your kitchen.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Sichuan peppercorns
• 10 pieces Dried red chilies
• 4 cloves Garlic
• 1 inch piece Ginger
• 3 tablespoons Cooking oil
• 200 grams Firm tofu
• 150 grams Pork belly slices
• 100 grams Shrimp, peeled and deveined
• 200 grams Bok choy
• 100 grams Mushrooms
• 100 grams Lotus root, thinly sliced
• 1 teaspoon Sesame oil
• 2 tablespoons Soy sauce
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 100 milliliters Chicken stock

Directions

Step 1

Begin by preparing all the ingredients. Slice the tofu into cubes, chop the garlic and ginger finely, and thinly slice the mushrooms and lotus root. Cut the bok choy into smaller pieces.

Step 2

Heat a large wok or frying pan over medium-high heat, and add the cooking oil.

Step 3

Once the oil is hot, add the Sichuan peppercorns and dried red chilies, and stir-fry for about 1 minute until fragrant. Be careful not to burn the spices.

Step 4

Add the chopped garlic and ginger to the wok and continue stir-frying for another 30 seconds until aromatic.

Step 5

Add the pork belly slices to the wok and stir-fry until they are cooked through and slightly caramelized.

Step 6

Next, add the tofu cubes and shrimp to the wok. Stir-fry for 2-3 minutes until the shrimp turn pink and the tofu is nicely browned.

Step 7

Introduce the bok choy, mushrooms, and lotus root into the wok. Stir-fry everything together for about 2-3 minutes until the vegetables are tender-crisp.

Step 8

Pour in the soy sauce, chicken stock, and sprinkle in the sugar and salt. Mix well to ensure all the ingredients are coated in the sauce. Allow to cook for another 2 minutes so the flavors meld.

Step 9

Finish with a drizzle of sesame oil. Stir everything once more and remove from heat.

Step 10

Serve hot, and enjoy the spicy, numbing, and aromatic mala experience!

Nutrition Facts

Serving size	(1095.2g)

Amount per serving	% Daily Value*
Calories	1870.4

Total Fat 153.3g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 309.3mg	0%
Sodium 2971.4mg	0%
Total Carbohydrate 59.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 12.8g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 671.5mg	0%
Iron 12.0mg	0%
Potassium 3038.7mg	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: 71.3%

Protein: 16.4%

Carbs: 12.3%