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

Dive into the bold, fiery flavors of Vegetarian Mala Xiang Guo, a plant-based take on the iconic spicy numbing stir-fry pot from Sichuan cuisine. This dish is a vibrant medley of vegetables like broccoli, snap peas, shiitake mushrooms, and baby corn, stir-fried to perfection with crispy tofu and tossed in a mouthwatering blend of Sichuan peppercorns, dried chilies, and fermented black beans. The result? A lively, aromatic harmony of heat, umami, and tongue-tingling spice. Ready in just 35 minutes, this customizable, shareable masterpiece is perfect as a main or side dish to impress spice lovers. Serve it steaming hot with rice or noodles for the ultimate comforting meal.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams broccoli florets
• 250 grams firm tofu, cubed
• 150 grams shiitake mushrooms, sliced
• 100 grams snap peas
• 1 medium carrot, thinly sliced
• 100 grams baby corn, halved
• 1 medium red bell pepper, sliced
• 2 teaspoons Sichuan peppercorns
• 6 pieces dried red chilies
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon fermented black beans
• 3 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 100 milliliters water

Directions

Step 1

Start by preparing all the vegetables. Cut the broccoli into small florets, cube the tofu, slice the shiitake mushrooms, thinly slice the carrot, halve the baby corn, and slice the red bell pepper.

Step 2

Heat a large wok or deep pan over medium-high heat and add the vegetable oil.

Step 3

Once the oil is hot, add the Sichuan peppercorns and dried red chilies. Stir-fry for 1-2 minutes until aromatic, being careful not to burn them.

Step 4

Add the minced garlic and ginger to the pan, stirring for another 30 seconds until fragrant.

Step 5

Next, add the cubed tofu to the pan. Stir-fry for 2-3 minutes until the tofu starts to brown slightly.

Step 6

Add the sliced mushrooms, broccoli, snap peas, carrots, baby corn, and bell pepper to the pan. Stir-fry everything together for 4-5 minutes until the vegetables are just tender.

Step 7

In a small bowl, mix the fermented black beans with the soy sauce, sesame oil, sugar, and salt. Add this mixture to the pan along with the water.

Step 8

Stir everything well to ensure the sauce coats all the ingredients evenly. Let it cook for an additional 2-3 minutes.

Step 9

Taste and adjust seasoning if needed by adding more salt or a splash of soy sauce.

Step 10

Transfer the Mala Xiang Guo to a serving dish and enjoy it hot as a main or side dish.

Nutrition Facts

Serving size	(1243.1g)

Amount per serving	% Daily Value*
Calories	1217.7

Total Fat 76.5g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 31.1g
Cholesterol 0mg	0%
Sodium 4081.9mg	0%
Total Carbohydrate 85.9g	0%
Dietary Fiber 30.5g	0%
Total Sugars 26.8g
Protein 66.0g	0%

Vitamin D 27IU	0%
Calcium 1972.5mg	0%
Iron 16.5mg	0%
Potassium 2176.4mg	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: 53.1%

Protein: 20.4%

Carbs: 26.5%