Mala Xiang Guo (Sichuan Spicy Hot Pot): A Chinese Fire Feast
For those who live for the addictive tingle of Sichuan peppercorns and crave customizable meals, this Chinese spicy stir-fry is your culinary soulmate. Mala Xiang Guo (麻辣香锅), meaning “numbing-spicy fragrant pot”, lets you throw whatever proteins and veggies you have into a searing, tongue-tingling sauce. Think of it as China’s bold answer to fajita night – but with a fiery chili oil kick.
Ingredients:
✦ 200g(7.1 oz) Chicken wings
200克鸡翅
✦ 50g(1.8 oz) fresh shrimps
50克鲜虾
✦ 50g(1.8 oz) bacon
50克培根
✦ 100g(3.53 oz) fish tofu
100克鱼豆腐
✦ 100g(3.53 oz) beef meatballs
100克牛肉丸腐
✦ 100g(3.53 oz) broccoli
100西蓝花
✦ 100g(3.53 oz) fresh corn
100克玉米
✦ 5(0.18 oz) chopped green onions
一点葱花
✦ 3(0.11 oz) minced garlic
一点蒜末
✦ 3(0.11 oz) minced ginger
一点姜末
✦ 1(0.04 oz) sichuan peppercorns
一点花椒
✦ 2g(0.07 oz) dried chili peppers
2克干辣椒
✦ 1 tablespoon pixian bean paste
一汤匙郫县豆瓣酱
✦ 1/2 teaspoon sichuan pepper oil
半茶匙花椒油
✦ 1 teaspoon salt
一茶匙盐
✦ 1/2 bowl starch
半碗淀粉
✦ Cooking oil
食用油
Step-by-Step Guide:
Step 1 :
Coat chicken wings with the starch.
鸡翅裹上淀粉
Step 2 :
Fry the chicken wings in oil until golden brown, then fish out and drain the oil for later use.
鸡翅放油锅里炸至金黄色，捞出沥干备用
Step 3 :
Fry the shrimp and bacon in oil until they turn brown, then fish out and drain the oil for later use.
虾和培根依次放油锅里炸至变色，捞出沥干备用
Step 4 :
Fish tofu, beef balls, broccoli, corn, cooked in water, then fish out and drain for later use.
鱼豆腐牛肉丸西蓝花玉米用开水煮熟，然后捞出沥干水分备用
Step 5 :
Heat oil in a pot, Add Sichuan peppercorns, minced ginger, chopped green onions, minced garlic, and dried chili peppers in sequence, stir fry until fragrant.
起锅烧油，依次下入花椒姜末葱末蒜末和干辣椒，炒香
Step 6 :
Add the Pixian Douban Sauce and stir fry until red oil appears.
下入豆瓣酱，炒出红油
Step 7 :
Add the food ingredients, add 1/2 teaspoon sichuan pepper oil and 1 teaspoon salt, Stir fry evenly.
下入所有食材，加半茶匙花椒油一茶匙盐，翻炒均匀/p>
Step 7 :
Dish out on a plate, and sprinkle a little sesame on top, done.
盛出装碟，撒点白芝麻，完成/p>
Note:Meat and vegetables can replace any ingredient you like.
肉和蔬菜可以替换你喜欢的任何食材
The Story of Mala Xiang Guo
Mala Xiang Guo was Born in 1990s Beijing street food stalls, this dish reflects China’s economic boom – workers tossed cheap meats and wilted veggies into scorching woks to create affordable luxury. The “mala” (numbing-spicy) sensation comes from hydroxy-alpha sanshool in Sichuan peppercorns, which literally makes your lips vibrate! Nutritionists praise its metabolism-boosting capsaicin – a low-calorie flavor bomb compared to creamy curries.
Why This Dish Fits Western Lifestyles
- Zero waste hero: Clean out your fridge – zucchini, mushrooms, even leftover rotisserie chicken work!
- Heat control: Adjust chili levels from “mild glow” to “dragon breath” (perfect for family-friendly spicy recipes).
- Dietary freedom: Easily make it vegan Sichuan food with tofu and tempeh.
Cultural Bridge: Serving Ideas
- DIY bar style: Let guests pick ingredients like a Chinese Chipotle bowl
- Cool-down pairings: Creamy cucumber salad or avocado smoothies
- Meal prep hack: Cook sauce base in bulk; freeze with veggie/protein kits
Air Fryer Shortcut
Skip stir-frying chaos! Air-fry proteins and veggies separately at 400°F (8-12 mins), then toss with sauce. Reduces oil by 60% while keeping crunch – ideal for healthy Asian fusion diets.