Ma La Xiang Guo (麻辣香锅)

Ma La Xiang Guo, commonly referred to as ‘spicy numbing stir-fry,’ is an exciting Chinese dish that merges the unique sensation of Sichuan peppercorns with the heat of chili peppers. This dish allows for a personalized flavor experience with its versatile ingredient selection. It boasts a fragrant aroma and bold flavors, making it a fitting option for those fond of spicy and tingly culinary experiences. Each bite provides a delightful rush of spices, perfect for adventurous palates seeking something different.

Ingredients

• 1 Tbsp sichuan peppercorns
• 1/2 cup dried chili peppers
• 200 grams firm tofu, cubed
• 1 cup cabbage, sliced
• 1/2 cup bell peppers, sliced
• 200 grams shiitake mushrooms, sliced
• 1/4 cup soy sauce
• 2 Tbsp vegetable oil

Instructions

1. Toast the sichuan peppercorns in a dry pan until fragrant, then grind them into a fine powder.
2. Heat the vegetable oil in a wok over medium heat.
3. Add the dried chili peppers to the oil and stir-fry until they are fragrant.
4. Incorporate the cubed tofu, sliced cabbage, sliced bell peppers, and sliced shiitake mushrooms into the wok. Stir-fry until the vegetables are tender, about 6-8 minutes.
5. Sprinkle the ground sichuan peppercorns over the stir-fry and pour in the soy sauce. Mix well to combine all flavors thoroughly.

Keywords: Stir-fry, Tofu, Vegetables, Spicy, MainCourse, Chinese

Spice Rack: Sichuan Peppercorns, Dried Chili Peppers, Soy Sauce

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