Mala Xiang Guo is a flavorful cooked and dry hot pot dish featuring fish, shrimp, and a variety of vegetables stir-fried with bold Sichuan spices including broad bean paste with chili, Sichuan peppercorns, and aromatic seasonings. A versatile one-pot meal that can be made vegetarian.
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Prepare all proteins and vegetables by cleaning and cutting into bite-sized pieces.
Heat oil in a wok over medium-high heat. Add Sichuan peppercorns, star anise, cinnamon stick, and fennel seeds and stir-fry until fragrant.
Add ginger and garlic and stir-fry briefly.
Add broad bean paste with chili and chili pepper and stir-fry until the oil turns red and fragrant.
Add the harder vegetables (lotus roots, potato, cauliflower) first and stir-fry until partially cooked.
Add the remaining vegetables (enoki mushrooms, beancurd sticks, napa cabbage, wood ear mushrooms) and continue stir-frying.
Add the fish filet and shrimp and cook until the proteins are just cooked through.
Add green onion and toss everything together.
Garnish with cilantro and serve hot.
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