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Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
5 from 8 votes

Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)

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}

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 to 6 servings
Calories: 339 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Sauce
  • 1/2 packet Sichuan hot pot base homemade or store-bought, spicy, 1/2 cup (110 g
  • 1 tablespoon doubanjiang (or black bean sauce for a milder taste)
  • 1 tablespoon black bean sauce or store-bought, homemade
Dry pot ingredients
  • 6 oz cauliflower cut into florets (yield 2 cups, Chinese variety or regular cauliflower
  • 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 mushroom yield 1/2 cup after rehydrating
  • 1/2 cup tofu cut to bite size pieces, fried
  • 4 oz strip steak thinly sliced (*Footnote 2, or ribeye steak
  • 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 dried chili peppers or halved for a spicier taste, whole
  • 1 cup cilantro , chopped

Instructions

    Cup of Yum
  1. 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.
  2. For the sauce: Combine the sauce ingredients and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add the remaining 1 tablespoon oil to the pan and the garlic, ginger, and chili peppers. Fry until fragrant, about 30 seconds.
  7. Pour in the sauce. Cook for another 30 seconds, or until the hot pot base is fully melted.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 339

% 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.