🇨🇳 China recipe
Ma La Xiang Guo
A fiery, fragrant dry-pot stir-fry that translates to numbing-spicy fragrant pot. Unlike Sichuan hot pot, which uses a communal broth, ma la xiang guo features your chosen ingredients stir-fried in a wickedly spicy, aromatic oil loaded with dried chillies, Sichuan peppercorns, and a medley of warm spices. It is bold, customisable, and intensely flavourful.
Prep20 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 200g pork belly, sliced thinly
- 150g firm tofu, cut into triangles
- 100g lotus root, sliced thinly
- 100g napa cabbage, cut into large pieces
- 50g wood ear mushrooms, soaked and trimmed
- 3 tbsp ma la xiang guo base sauce or doubanjiang
- 15 dried red chillies, halved
- 1 tbsp whole Sichuan peppercorns
- 4 cloves garlic, sliced
- 1 tbsp fresh ginger, sliced
- 1 tbsp cumin powder
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- Fresh coriander for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 28 g
