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

Experience the bold, mouthwatering flavors of Vegan Mala Xiang Guo, a plant-based twist on the traditional spicy numbing stir-fry pot. Packed with an irresistible medley of textures and flavors, this recipe features hearty tofu cubes, tender shiitake mushrooms, crisp lotus root, and a vibrant mix of vegetables like baby bok choy and enoki mushrooms. The dish is seasoned with aromatic garlic, ginger, Szechuan peppercorns, and dried chilies, delivering the signature mala (spicy-numbing) sensation. A glossy sauce made with soy sauce, hoisin, and vegetable broth ties it all together, while garnishes of peanuts, cilantro, and spring onions add freshness and crunch. Perfect for spice enthusiasts, this easy-to-make stir-fry brings the fiery, numbing delight of Szechuan cuisine to your table—completely vegan. Ready in under an hour, it’s a satisfying, crowd-pleasing meal for four.

Nutriscore Rating: 86/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 20 pieces dried shiitake mushrooms
• 400 grams firm tofu
• 4 heads baby bok choy
• 200 grams lotus root
• 100 grams enoki mushrooms
• 150 grams bean sprouts
• 4 pieces frozen vegetarian corn dogs
• 1 large red bell pepper
• 4 stalks spring onions
• 2 cm piece fresh ginger
• 4 cloves garlic
• 6 pieces dried red chili peppers
• 2 teaspoons Szechuan peppercorns
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 cup vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 0.5 cup cilantro
• 0.5 cup peanuts

Directions

Step 1

Start by soaking dried shiitake mushrooms in hot water for 20 minutes until soft, then drain and slice.

Step 2

Cut the firm tofu into 2 cm cubes.

Step 3

Separate the baby bok choy leaves and wash them thoroughly.

Step 4

Peel and thinly slice the lotus root.

Step 5

Trim the root ends of enoki mushrooms.

Step 6

Wash the bean sprouts carefully.

Step 7

Cook the vegetarian corn dogs according to package instructions, then cut into bite-sized pieces.

Step 8

Slice the red bell pepper into strips.

Step 9

Chop spring onions, separating greens from whites.

Step 10

Peel and mince the garlic and ginger.

Step 11

In a small bowl, mix cornstarch with water to create a slurry.

Step 12

Heat vegetable oil in a large wok over medium-high heat.

Step 13

Add Szechuan peppercorns and dried red chili peppers, stir fry until fragrant (1-2 minutes).

Step 14

Add garlic, ginger, and white parts of the spring onions, stir-fry for another minute.

Step 15

Add sliced mushrooms and tofu, stir-fry for 3-4 minutes until they start to brown.

Step 16

Toss in lotus root, bok choy, bell pepper, bean sprouts, enoki mushrooms, and corn dogs, stirring to combine.

Step 17

Pour in vegetable broth, soy sauce, hoisin sauce, and sesame oil, stirring everything together.

Step 18

Pour the cornstarch slurry into the wok and stir until the sauce thickens.

Step 19

Transfer to serving plates and garnish with spring onion greens, cilantro, and peanuts.

Step 20

Serve hot and enjoy the spicy numbing flavors!

Nutrition Facts

Serving size	(3018.6g)

Amount per serving	% Daily Value*
Calories	3434.0

Total Fat 144.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 41.2g
Cholesterol 5.0mg	0%
Sodium 6503.8mg	0%
Total Carbohydrate 465.3g	0%
Dietary Fiber 112.5g	0%
Total Sugars 75.9g
Protein 154.1g	0%

Vitamin D 3080.0IU	0%
Calcium 1857.2mg	0%
Iron 33.9mg	0%
Potassium 9183.2mg	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: 34.4%

Protein: 16.3%

Carbs: 49.3%