Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)
This ma la xiang guo recipe (a spicy mix of vegetables, meats, and Sichuan seasonings) is a recreation of a dish we enjoyed often when we lived in Beijing.
- Prep time
- 3 hr
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ((Fǔzhú, drained))
- 4-6 shiitake ((rehydrated if using dried shiitake mushrooms, washed and sliced))
- a handful of sliced lotus root
- 1/3 cup oil ((80 ml))
- 3 star anise
- 2 tablespoons Sichuan peppercorn
- 1 tablespoon fennel seeds
- 1 black 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 cup dried red chili peppers ((keep them whole to avoid the dish being too hot))
- 2 tablespoons spicy red bean sauce
- 2 tablespoons hot pot soup base sauce
- 6 slices ginger
- 8 cloves garlic ((smashed))
- 3 shallots ((sliced))
- 1 cup dried red chili peppers ((keep them whole to avoid the dish being too hot))
- 3 scallions ((chopped))
- 1/4 head cabbage ((sliced))
- 7 oz. pack fish balls ((200g, optional))
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- Salt to taste
- a handful of chopped cilantro
Instructions
- 1
First, bring a pot of water to a boil, and blanch all the vegetables (potatoes and carrots will take slightly more time), then transfer to an ice bath. Drain thoroughly and set aside.
- 2
Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, and use a slotted spoon to scoop out all of the spices, keep the oil in the wok.
- 3
Turn the heat back on low to medium, add in the hot bean sauce, hot pot soup base sauce, ginger, garlic, and shallots. Cook for a couple of minutes until the oil turns red, taking care not to burn the sauce.
- 4
Now add in the dried chili peppers, scallions, and cabbage. Stir and mix everything for 2 minutes.
- 5
Stir in the fish balls and all the blanched vegetables, adding in the shaoxing rice wine and sugar. Stir-fry and mix everything well for two minutes. Salt to taste. Transfer to a serving plate (or serve right from the wok), and sprinkle with chopped cilantro. Serve with plenty of steamed rice.