Mala Dry Pot
Ma La Xiang Guo
Mala dry pot is more of a method than a single recipe. For a beginner-friendly version, use broccoli, mushrooms, potato, and tofu or chicken, then toss everything with doubanjiang for savory chili depth and Sichuan peppercorn for the signature tingly finish.
Prep
30 min
Cook
20 min
Serves
4
Heat
Hot
Instructions
- 1
Blanch broccoli for 1 minute, then drain well.
- 2
Blanch potato slices for 2 to 3 minutes until just tender, then drain well.
- 3
Pan-sear tofu until lightly browned, or stir-fry chicken until just cooked through. Remove from the pan.
- 4
Stir-fry mushrooms directly in the pan until their moisture cooks off.
- 5
Heat oil and bloom dried chilies and Sichuan peppercorns until fragrant.
- 6
Add doubanjiang, garlic, ginger, soy sauce, and sugar. Stir until the oil turns red and aromatic.
- 7
Return all cooked ingredients and toss until coated in the spicy sauce.
- 8
Top with cilantro and sesame seeds.
Cooking tips
- Cook ingredients in batches so nothing turns mushy.
- Use a wide skillet or wok so the sauce can coat everything evenly.
- Use less Sichuan peppercorn or skip it for a lower-numbing version.
- The Sichuan Spicy Starter Kit is helpful here because doubanjiang, chili oil, and Sichuan peppercorn do most of the flavor-building work.
- Allergen note: contains soy, wheat, and sesame if using sesame seeds; contains shellfish if using seafood.
Substitutions
- Swap in cabbage, green beans, lotus root, shrimp, sliced beef, or fish balls once you are comfortable with the method.