Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
View original ↗
Omnivore's Cookbook · by Maggie Zhu★ 5.0 (7)

Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 40%
CARBS 17G22% OF CAL
7G FIBER6G OTHER4G TOTAL SUGAR
FAT 20G56% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful, saucy Sichuan dry pot with vegetables, meat, seafood, and tofu in a fragrant, spicy mala sauce. Restaurant-style and adaptable to what you have on hand.

mainchinesestir frybeeffishshellfishtofudairy freegluten free
View the full recipe on Omnivore's Cookbook →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 packet spicy Sichuan hot pot base (1/2 cup, 110 g)
  • 1 tablespoon doubanjiang ((or black bean sauce for a milder taste))
  • 1 tablespoon homemade black bean sauce ((or store-bought))
  • 6 oz Chinese cauliflower (or regular cauliflower) (, cut into florets (yield 2 cups))
  • 2 oz lotus root (, sliced (*Footnote 1) (yield 1/2 cup))
  • 4 oz baby bok choy ((about 6 heads))
  • 4 oz enoki mushrooms ((about 1 cup))
  • 1/8 cup dried wood ear mushrooms ((yield 1/2 cup after rehydrating))
  • 1/2 cup fried tofu (, cut to bite size pieces)
  • 4 oz strip or ribeye steak (, thinly sliced (*Footnote 2))
  • 4 oz shrimp (, peeled and deveined (*Footnote 2))
  • 2 oz quail eggs (, boiled and peeled (about 1/2 cup))
  • 2 tablespoons peanut oil
  • 4 cloves garlic (, sliced)
  • 1 tablespoon ginger (, minced)
  • 6 whole dried chili peppers ((or halved for a spicier taste))
  • 1 cup cilantro (, chopped)
PREP
20M
SODIUM
2244MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.