dinner · dairy-free
Mala xiang guo (numbing spicy stir-fry pot)
A 'dry hot pot': your pick of meat, seafood, tofu and vegetables stir-fried with hot pot base and Sichuan pepper.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, peanuts, sesame, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Blanch or par-fry each ingredient until just cooked (chicken to 74°C (165°F), shrimp until opaque); drain well.
-
2
Fry chilies, peppercorns, garlic and ginger in oil until fragrant.
-
3
Melt in hot pot base and doubanjiang until oil turns red.
-
4
Add everything with soy and sugar and toss over high heat 2–3 minutes.
-
5
Finish with celery, cilantro, peanuts and sesame.
