Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 to 6 servings
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Calories
339 kcal
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Course
Main Course
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Cuisine
Chinese
Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
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Colorful vegetables in different shapes and textures, meat, seafood and tofu brought together by a savory spicy sauce that is fragrant and so flavorful! This recipe teaches you to make this popular Chinese restaurant dish in your own kitchen with a simple and foolproof approach. I’ll also share the formula to make it with any other type of vegetables you have on hand! {Vegetarian and vegan adaptable}
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Ingredients
Sauce
- 1/2 packet spicy Sichuan hot pot base (1/2 cup, 110 g) (homemade or store-bought)
- 1 tablespoon doubanjiang (or black bean sauce for a milder taste)
- 1 tablespoon homemade black bean sauce (or store-bought)
Dry pot ingredients
- 6 oz Chinese cauliflower (or regular cauliflower) , cut into florets (yield 2 cups)
- 2 oz lotus root , sliced (*Footnote 1) (yield 1/2 cup)
- 4 oz baby bok choy (about 6 heads)
- 4 oz enoki mushrooms (about 1 cup)
- 1/8 cup dried wood ear mushrooms (yield 1/2 cup after rehydrating)
- 1/2 cup fried tofu , cut to bite size pieces
- 4 oz strip or ribeye steak , thinly sliced (*Footnote 2)
- 4 oz Shrimp , peeled and deveined (*Footnote 2)
- 2 oz quail eggs , boiled and peeled (about 1/2 cup)
Stir fry
- 2 tablespoons peanut oil
- 4 cloves garlic , sliced
- 1 tablespoon ginger , minced
- 6 whole dried chili peppers (or halved for a spicier taste)
- 1 cup cilantro , chopped
Instructions
- Prepare ingredients that need rehydrating: To rehydrate the wood ear mushrooms, add the dried mushrooms to a medium sized bowl and cover with 1 cup hot water. Soak for 15 to 20 minutes, or until the mushrooms are tender throughout. Drain, remove tough ends if needed, and cut into bite-sized pieces.
- For the sauce: Combine the sauce ingredients and set aside.
- To prepare the dry pot ingredients: Bring a pot of water to a boil for blanching non-meat ingredients (*Footnote 3). Set up a large strainer over a bowl. Blanch the ingredients in groups by timing or one ingredient at a time. Once done, transfer the blanched ingredients from the water and place in the strainer. First blanch the lotus root and cauliflower for 2 to 3 minutes, until al dente. Then blanch the bok choy, enoki mushrooms and wood ear mushrooms for 30 seconds to 1 minute, until just starting to turn soft.
- To cook the mala dry pot: Heat 1 tablespoon of the oil in a large skillet over medium heat. Spread the thinly sliced steak without overlapping. Cook for 30 seconds or until the bottom turns light golden. Flip and sear on the other side until just cooked through and the inside of the meat is still slightly pink. Transfer the meat to a plate.
- Add the shrimp to the pan. Cook for 1 to 2 minutes, until the surface turns pink-ish white. Flip and cook on the other side for another 1 to 2 minutes until the shrimp has fully curled up. Transfer to a plate with the steak.
- Add the remaining 1 tablespoon oil to the pan and the garlic, ginger, and chili peppers. Fry until fragrant, about 30 seconds.
- Pour in the sauce. Cook for another 30 seconds, or until the hot pot base is fully melted.
- Add the blanched ingredients. Toss a few times to coat well. Add the stir fried steak and shrimp. Toss until everything is evenly coated. Add the cilantro and give it one more toss. Immediately transfer everything to a large bowl or plate.
- Serve hot family-style as a main dish with steamed rice.
Notes
- If using raw lotus root, blanch for 3 minutes according to the recipe. If using pre-sliced and boiled lotus root, skip the blanching.
- If you use premium cuts of beef, chicken thigh and / or shrimp, sear them directly. For leaner cuts such as chicken breast, beef flank steak, and fish, mix every 4 oz. with 1 teaspoon Shaoxing wine and 1/2 teaspoon cornstarch to keep the meat juicy and tender.
- Meat ingredients can be blanched but will be less flavorful. Any other ingredient can also be individually stir fried, but for ease and speed of the recipe it's best to blanch the non-meat ingredients.
Nutrition Information
Show Details
Serving
1serving
Calories
339kcal
(17%)
Carbohydrates
11.1g
(4%)
Protein
15.5g
(31%)
Fat
27g
(42%)
Saturated Fat
4.5g
(23%)
Cholesterol
84mg
(28%)
Sodium
512mg
(21%)
Potassium
393mg
(11%)
Fiber
1.5g
(6%)
Sugar
1.7g
(3%)
Calcium
129mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 339kcal | 17% |
| Carbohydrates | 11.1g | 4% |
| Protein | 15.5g | 31% |
| Fat | 27g | 42% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 84mg | 28% |
| Sodium | 512mg | 21% |
| Potassium | 393mg | 8% |
| Fiber | 1.5g | 6% |
| Sugar | 1.7g | 3% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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