Spicy Mala Xiang Guo
Originating from Sichuan and Chongqing, Mala Xiang Guo combines fiery and numbing flavors with a variety of ingredients for an addictive communal dish.
Ingredients
14 items- Hot pot base 100g
- Dried chilies 20
- Sichuan peppercorns 1 tbsp
- Garlic 5 cloves
- Ginger 1 piece
- Onion 1
- Potato 1
- Lotus root 1 section
- Luncheon meat 200g
- Shrimp 200g
- Celery 2 stalks
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
Nutrition
Steps （8 steps）
Blanch potato and lotus root slices in boiling water for 1 minute, drain. Devein shrimp, slice luncheon meat, cut celery, chop onion, slice ginger, crush garlic.
Heat 3 tbsp oil over medium heat. Add ginger, garlic, onion; stir-fry until fragrant, about 1 minute.
Add dried chilies and Sichuan peppercorns; stir-fry over low heat until chilies darken and aromatic, about 2 minutes.
Add hot pot base, stir over low heat until melted and red oil appears, about 2 minutes.
Turn to high heat. Add shrimp and luncheon meat; stir-fry quickly until shrimp turn pink and meat is lightly charred, about 2 minutes.
Add blanched potato and lotus root; stir-fry over high heat to coat with sauce, about 1 minute.
Add celery, soy sauce, sugar, salt; stir-fry until celery is tender, about 1 minute.
Transfer to serving plate; garnish with toasted white sesame seeds or cilantro.
Tips
Always stir-fry the base over low heat to prevent burning; blanching vegetables keeps them crisp and shortens stir-frying time; cook meat and vegetables separately to avoid excess moisture.
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