"Ma La Xiang Guo (Spicy Numbing Stir-Fry Pot) is spicy, savory, and delicious. Add your favorite vegetables, meats, and tofu for the best one-pot meal you’ve had in a while!"
Spicy Stir-fry (ma La Xiang Guo)
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- Recipe Card
Prep time 3hrs
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- FOR THE VEGETABLES:
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 2 potatoes, sliced
- 2 cups rehydrated wood-ear mushrooms, rinsed and drained
- 3 long pieces of rehydrated tofu bean threads, drained
- 4 -6 shiitake (rehydrated if using dried shiitake)
- mushrooms, washed and sliced
- a handful of sliced lotus root
- FOR THE SOICE-INFUSED OIL:
- ⅓ cup oil
- 3 star anise
- 2 tablespoons Sichuan peppercorn
- 1 tablespoons fennel seeds
- 1 cardamom
- 1 cinnamon stick
- 3 bay leaves
- 1 whole nutmeg
- 1 large dried orange peel
- 2 pieces dried ginger or 5 slices of fresh ginger
- 1/4 dried red chili peppers (keep them whole to avoid the dish being too hot)
- FOR THE REST OF THE DISH:
- 2 tablespoons spicy red bean sauce
- 2 tablespoons hot pot soup base sauce
- 6 slices ginger
- 8 cloves smashed garlic
- 3 sliced shallots
- 1 cup dried red chili peppers (keep them whole to avoid the dish being too hot)
- 3 Chopped scallions
- 1/4 head sliced cabbage
- 7 ounces fish-balls (optional)
- 2 tablespoons shaoxing rice wine
- 1 tablespoon sugar
- salt to taste
- a handful of chopped cilantro