Stir-fry Hot Pot (Ma La Xiang Guo)

Name: Stir-fry Hot Pot (Ma La Xiang Guo)
Prep time: 3 h
Cook time: 35 min
Total time: 3 h 35 min
Cuisine: Asian, Chinese
Ingredients: 2 baby bok choy, sliced vertically into quarters.; 2 cups woodear mushrooms, rehydrated, stems removed and sliced.; 3 long pieces Tofu skin (rehydrated, drained and cut into small pieces).; 150 g shiitake mushrooms, cleaned & sliced.; 100 g of pealed & sliced lotus root.; 100 g flat rice noodles.; 1/3 cup neutral oil.; 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.; 5 slices of fresh ginger.; 1/4 cup dried red chili peppers (keep them whole to avoid the dish being too hot); 2 tablespoons Sichuan sauce.; 150 g Stir Fry 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 small cabbage, sliced.; 250 g medium shrimp, peeled and deveined.; 250 g flank steak, thinly sliced against the grain.; 1 tbsp neutral oil.; 2 tablespoons Shaoxing wine.; 1 tablespoon sugar.

9 steps

Prep:3hCook:35min

Ma La Xiang Guo is a Delicious Chinese Savory Spicy Stir-Fry Hot Pot, included fresh vegetables, noodles, tofu and seafood or meats. It originated in Chongqing China and has become one of top dishes for both group dining and home cooking all across Sichuan and Chongqing.

Updated at: Wed, 16 Aug 2023 21:05:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories412.7 kcal (21%)

Total Fat18.2 g (26%)

Carbs44.1 g (17%)

Sugars14.3 g (16%)

Protein21.3 g (43%)

Sodium1368.6 mg (68%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

To Prepare the Vegetables

Step 1

Bring a pot of water to boil and parboil the tofu sticks for 5 minutes. Drain and set aside.

Step 2

Dip the lotus roots and the bokchoy roots into a boiled water for approx. 20 sec., then immerse all veggies for approx. 1 min. Transfer to an ice bath to stop cooking process.

Step 3

In a bowl filled with room temperature water. Add the flat rice noodles to the bowl. Soak for 10 minutes, that they are eventually all submerged under the water.

To Prepare the Meat and Shrimps

Step 4

Heat 1 tablespoon of neutral oil in a wok over medium heat. Spread the thinly sliced steak without overlapping. Cook for 30 seconds or until the bottom turns light golden. Flip and sear on the other side until just cooked through and the inside of the meat is still slightly pink. Transfer the meat to a plate.

Step 5

Add the shrimp to the wok. Cook for 1 to 2 minutes, until the surface turns pink-ish white. Flip and cook on the other side for another 1 to 2 minutes until the shrimp has fully curled up. Transfer to a plate with the steak.

To Prepare the Spice Infused Oil

Step 6

Heat the oil in the wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, and strain the oil through a fine meshed strainer lined with cheesecloth and return the oil in the wok.

To Assemble the Dish

Step 7

Turn the heat back on low to medium, add in the Sichuan sauce, stir fry sauce, ginger, garlic, and shallots. Cook for a couple of minutes until the oil turns red, taking care not to burn the sauce.

Step 8

Now add in the dried chili peppers, scallions, and cabbage. Stir and mix everything for 2 minutes then Stir in the prepared shrimps and the noodles, mushrooms, adding in the shaoxing rice wine and sugar. Stir-fry and mix everything well for 2 minutes, add in the bokchoy and give it 1 additional minute of stir-frying, season with salt to taste. Transfer to a serving plate, and sprinkle with chopped cilantro. Serve with steamed rice.