Ma La Xiang Guo 麻辣香锅

Name: Ma La Xiang Guo 麻辣香锅
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 7 servings
Cuisine: Chinese
Ingredients: 4 tbsp canola oil; 2 tbsp roasted white sesame seeds; 1 inch knob ginger, peeled & sliced; 6 cloves garlic, peeled & coarsely chopped; 1 nutmeg, smashed with mortar & pestle; 1 tbsp Sichuan peppercorns; 30g dried chilli, soaked in warm water & halved; 1/2 tsp cumin seeds; 1 tsp fennel seeds; 2 star anise; 2 cardamom pods; 2 cloves; 1 piece cinnamon bark; 3 inch long roots & stems from 50g coriander sprigs (keep leaves for later); roots & stems from 5 stalks spring onions (slice the rest into 1 inch sections for later); 5 tbsp chilli bean sauce; 200g potato, sliced; 200g lotus root, peeled & sliced; 1 small carrot, peeled & sliced; 6 chicken frankfurters, sliced into thirds; 100g long beans, sliced into 1 inch sections; 150g sugar snap peas, firm ends trimmed; 150g oyster mushrooms; 150g shimeji mushrooms; 150g baiye tofu, cut into strips; 20g dried black fungus, soaked in hot water for 20 minutes; corn kernels from 1 corn cob; 1 cucumber, seeds removed & cut into bite-sized pieces; 60g fried beancurd sheets; 1/4 tsp salt

Jump to ingredients

A homemade version of the popular Sichuan spicy numbing stir-fry dish using 13 fresh and dried spices and herbs to create a flavorful ma la sauce, loaded with vegetables, mushrooms, tofu, and chicken frankfurters. Not overly oily and made without MSG.

🌍Chinese 🏷️Ma la xiang guo 🏷️Mala 🏷️Malaxiangguo 🏷️Ma la Mala sauce

About·Privacy·Terms

🏷️

🏷️Mala recipe

Total

50 min

Servings

7

Recipe Source

View original recipe

From Spring Tomorrow

Ingredients

Check what you already have. We'll leave it off your shopping list.

4 tbsp canola oil
2 tbsp roasted white sesame seeds
1 inch knob ginger, peeled & sliced
6 cloves garlic, peeled & coarsely chopped
1 nutmeg, smashed with mortar & pestle
1 tbsp Sichuan peppercorns
30g dried chilli, soaked in warm water & halved
1/2 tsp cumin seeds
1 tsp fennel seeds
2 star anise
2 cardamom pods
2 cloves
1 piece cinnamon bark
3 inch long roots & stems from 50g coriander sprigs (keep leaves for later)
roots & stems from 5 stalks spring onions (slice the rest into 1 inch sections for later)
5 tbsp chilli bean sauce
200g potato, sliced
200g lotus root, peeled & sliced
1 small carrot, peeled & sliced
6 chicken frankfurters, sliced into thirds
100g long beans, sliced into 1 inch sections
150g sugar snap peas, firm ends trimmed
150g oyster mushrooms
150g shimeji mushrooms
150g baiye tofu, cut into strips
20g dried black fungus, soaked in hot water for 20 minutes
corn kernels from 1 corn cob
1 cucumber, seeds removed & cut into bite-sized pieces
60g fried beancurd sheets
1/4 tsp salt
1 tsp sugar
2 tbsp sesame oil

32 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat oil in wok and fry all the spice ingredients (ginger, garlic, nutmeg, Sichuan peppercorns, dried chilli, cumin seeds, fennel seeds, star anise, cardamom, cloves, cinnamon bark, coriander roots & stems, spring onion roots, and chilli bean sauce) for about 10 minutes till fragrant.
2
Remove and discard the coriander and spring onion roots.
3
Add pot ingredients in the following order while stir-frying continuously: first add potatoes, carrots, and lotus root; then add frankfurters, long beans, and sugar snap peas; then add oyster mushrooms, shimeji mushrooms, and baiye tofu; then add black fungus and corn; finally add cucumber and beancurd sheets.
4
Add in seasoning ingredients (salt, sugar, sesame oil). Stir fry thoroughly till well combined.
5
Mix in the coriander leaves, spring onions, and sesame seeds.
6
Serve with steamed rice.