Spicy Numbing Pot (Mala Xiang Guo)

Name: Spicy Numbing Pot (Mala Xiang Guo)
Total time: 30 min
Ingredients: 200g Beef balls; 1 stalk Green asparagus lettuce (Qingsun); 1 small Cucumber; 100g Oyster mushrooms; 150g Cauliflower florets; 3 tbsp Cooking oil; 1 slice Galangal or Sand ginger (Shannai); 1 whole Star anise; 1 tsp Sichuan peppercorns; 2 leaves Bay leaves; 1 whole Tsao-ko (black cardamom); 8-10 Dried red chilies; 1 tbsp Doubanjiang (broad bean chili paste); 1 tbsp Soy sauce; 1 tsp Sugar

A fiery and aromatic stir-fry featuring a medley of meats, vegetables, and mushrooms, all coated in a signature Sichuan peppercorn spice blend.

30 min

Medium

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Story

This dish brings the bold, tongue-tingling flavors of a traditional Sichuan dry pot right to your kitchen table. It is incredibly versatile, allowing you to use up whatever vegetables or proteins you have on hand.

Ingredients

Beef balls 200g

Green asparagus lettuce (Qingsun) 1 stalk

Cucumber 1 small

Oyster mushrooms 100g

Cauliflower florets 150g

Cooking oil 3 tbsp

Galangal or Sand ginger (Shannai) 1 slice

Star anise 1 whole

Sichuan peppercorns 1 tsp

Bay leaves 2 leaves

Tsao-ko (black cardamom) 1 whole

Dried red chilies 8-10

Doubanjiang (broad bean chili paste) 1 tbsp

Soy sauce 1 tbsp

Sugar 1 tsp

Instructions

Prep the Ingredients

Slice the beef balls into rounds. Cut the green lettuce and cucumber into bite-sized segments. Break the oyster mushrooms into smaller clumps and separate the cauliflower into florets.

Parcook the Vegetables

Bring a pot of water to a boil. Blanch the mushrooms and cauliflower until they are about 80% cooked. Remove and drain them well.

Bloom the Aromatics

Heat oil in a wok over medium heat until it shimmers. Add the galangal, star anise, Sichuan peppercorns, bay leaves, and black cardamom. Fry briefly until fragrant, then add the dried red chilies.

Stir-Fry Everything

Stir in the broad bean chili paste. Add the beef balls, lettuce, cucumber, mushrooms, and cauliflower to the wok. Toss everything together vigorously over high heat.

Season and Serve

Splash in the soy sauce and sprinkle the sugar to balance the flavors. Stir-fry for another minute to ensure everything is piping hot and well-coated. Serve immediately while steaming.