Fiery Ma La Xiang Guo (Numbing Spicy Stir-Fry Pot)
A dry, intensely flavored Sichuan stir-fry where you pick your own ingredients and they all get the royal ma la treatment — coated in a bold paste of chili bean sauce, Sichuan peppercorns, and dried chilies. Your lips will tingle, your forehead will glisten, and you will not be able to stop eating.
Ingredients
- 200g sliced pork belly or beef
- 150g firm tofu, cubed and pan-fried until golden
- 1 cup lotus root, thinly sliced
- 1 cup king oyster mushrooms, sliced
+ 13 more ingredients
Instructions
Prepare all the ingredients before you start cooking — this dish moves fast. Slice the pork belly thinly, cube and pan-fry the tofu until golden on all sides, and slice the lotus root and mushrooms.
Bring a pot of water to a boil. Blanch the lotus root for 2 minutes, the wood ear mushrooms for 1 minute, and the cabbage for 30 seconds. Drain everything well.
Heat the vegetable oil in a large wok over medium-high heat. Add the Sichuan peppercorns and dried chilies, stirring for 30 seconds until deeply fragrant and the chilies darken. Be careful not to burn them.
Add the garlic and ginger slices, stir-frying for 15 seconds. Then add the doubanjiang and ma la sauce, cooking for 1 minute while stirring constantly until the oil turns a fiery red.
Increase to high heat and add the pork belly. Stir-fry for 2-3 minutes until the meat is cooked through and starting to crisp at the edges. Splash in the Shaoxing wine.
Add the blanched vegetables, fried tofu, and king oyster mushrooms. Toss everything vigorously for 2-3 minutes, ensuring each piece gets coated in the spicy paste.
Season with soy sauce and sugar, toss one more time, then transfer to a serving bowl. Garnish with cilantro and sesame seeds.
Nutrition Estimate
Per serving • Estimated by Blinner AI