The Woks of Life · by Judy★ 5.0 (27)

Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)

Name: Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 6, 6 servings
Cuisine: chinese
Ingredients: 3 celery stalks ((thinly sliced)); 2 carrots ((thinly sliced)); 2 potatoes ((sliced)); 2 cups rehydrated wood-ear mushrooms ((rinsed and drained)); 3 long pieces of rehydrated tofu bean threads ((Fǔzhú, drained)); 4-6 shiitake ((rehydrated if using dried shiitake mushrooms, washed and sliced)); a handful of sliced lotus root; 1/3 cup oil ((80 ml)); 3 star anise; 2 tablespoons Sichuan peppercorn; 1 tablespoon fennel seeds; 1 black cardamom; 1 cinnamon stick; 3 bay leaves; 1 whole nutmeg; 1 large dried orange peel; 2 pieces dried ginger ((or 5 slices of fresh ginger)); 1/4 cup dried red chili peppers ((keep them whole to avoid the dish being too hot)); 2 tablespoons spicy red bean sauce; 2 tablespoons hot pot soup base sauce; 6 slices ginger; 8 cloves garlic ((smashed)); 3 shallots ((sliced)); 1 cup dried red chili peppers ((keep them whole to avoid the dish being too hot)); 3 scallions ((chopped)); 1/4 head cabbage ((sliced)); 7 oz. pack fish balls ((200g, optional)); 2 tablespoons Shaoxing wine; 1 tablespoon sugar; Salt to taste

NUTRITION · PER SERVING210M COOK

CAL 18%·PRO 20%

CARBS 43G48% OF CAL

9G FIBER25G OTHER9G TOTAL SUGAR

FAT 18G45% OF CAL

2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy numbing Sichuan stir-fry with vegetables, tofu, and aromatic spices. Complex, warming main dish inspired by Beijing street food.

mainchinesestir frytofudairy freegluten free

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Ingredients

serves 6

3 celery stalks ((thinly sliced))
2 carrots ((thinly sliced))
2 potatoes ((sliced))
2 cups rehydrated wood-ear mushrooms ((rinsed and drained))
3 long pieces of rehydrated tofu bean threads ((Fǔzhú, drained))
4-6 shiitake ((rehydrated if using dried shiitake mushrooms, washed and sliced))
a handful of sliced lotus root
1/3 cup oil ((80 ml))
3 star anise
2 tablespoons Sichuan peppercorn
1 tablespoon fennel seeds
1 black cardamom
1 cinnamon stick
3 bay leaves
1 whole nutmeg
1 large dried orange peel
2 pieces dried ginger ((or 5 slices of fresh ginger))
1/4 cup dried red chili peppers ((keep them whole to avoid the dish being too hot))
2 tablespoons spicy red bean sauce
2 tablespoons hot pot soup base sauce
6 slices ginger
8 cloves garlic ((smashed))
3 shallots ((sliced))
1 cup dried red chili peppers ((keep them whole to avoid the dish being too hot))
3 scallions ((chopped))
1/4 head cabbage ((sliced))
7 oz. pack fish balls ((200g, optional))
2 tablespoons Shaoxing wine
1 tablespoon sugar
Salt to taste
a handful of chopped cilantro

At a glance

PER SERVING · TIME 210M