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Ma La Xiang Guo (Spicy and Numbing Stir-Fry)



Ma La Xiang Guo is a popular Chinese dish known for its bold and fiery flavors. Combining the numbing sensation of Sichuan peppercorns with the intense heat of chili peppers, this stir-fry is sure to awaken your taste buds. This recipe will guide you through the process of creating a delicious Ma La Xiang Guo at home, allowing you to enjoy this spicy delight whenever you desire.

Ma La Xiang Guo (Spicy and Numbing Stir-Fry)
Ma La Xiang Guo (Spicy and Numbing Stir-Fry)

Ingredients:

- 500g boneless chicken (or preferred meat/seafood/tofu)

- 200g cabbage, thinly sliced

- 200g lotus root, thinly sliced

- 150g green beans, trimmed and cut into bite-sized pieces

- 100g wood ear mushrooms, soaked and sliced

- 100g dried tofu skin, soaked and cut into bite-sized pieces

- 100g enoki mushrooms, trimmed

- 100g baby corn, halved

- 50g dried red chili peppers, deseeded and cut into small pieces

- 3 tablespoons vegetable oil

- 2 tablespoons Sichuan peppercorns

- 2 tablespoons chili bean paste (doubanjiang)

- 2 tablespoons minced garlic

- 1 tablespoon minced ginger

- 1 tablespoon Chinese cooking wine

- 1 tablespoon soy sauce

- 1 tablespoon dark soy sauce

- 1 tablespoon sugar

- 1 teaspoon salt

- 1/2 teaspoon MSG (optional)

- 1/2 teaspoon white pepper powder

- 1/2 cup chicken stock



Ma La Xiang Guo (Spicy and Numbing Stir-Fry)
Ma La Xiang Guo (Spicy and Numbing Stir-Fry)


Instructions:

1. Prepare the ingredients:

- Cut the chicken (or preferred meat/seafood/tofu) into bite-sized pieces.

- Thinly slice the cabbage and lotus root.

- Trim and cut the green beans into bite-sized pieces.

- Soak the wood ear mushrooms and dried tofu skin in warm water until softened, then slice them.

- Trim the enoki mushrooms and cut the baby corn into halves.

- Deseed and cut the dried red chili peppers into small pieces.

- Mince the garlic and ginger.


2. Prepare the stir-fry sauce:

- In a small bowl, mix together the chili bean paste, minced garlic, minced ginger, Chinese cooking wine, soy sauce, dark soy sauce, sugar, salt, MSG (optional), white pepper powder, and chicken stock. Set aside.


3. Heat the wok:

- Place a wok or large frying pan over high heat.

- Add the vegetable oil and heat until it starts to shimmer.


4. Infuse the oil:

- Add the Sichuan peppercorns to the hot oil.

- Stir-fry for about 30 seconds until fragrant and lightly toasted.

- Remove and discard the Sichuan peppercorns.


5. Stir-fry the ingredients:

- Add the dried red chili peppers to the infused oil.

- Stir-fry for a minute until they turn slightly darker in color and release their aroma.

- Add the chicken (or preferred protein) and stir-fry until it is cooked through.


6. Add the vegetables:

- Add the cabbage, lotus root, green beans, wood ear mushrooms, dried tofu skin, enoki mushrooms, and baby corn to the wok.

- Stir-fry for a few minutes until the vegetables are slightly tender.


7. Incorporate the sauce:

- Give the stir-fry sauce a quick stir and pour it into the wok.

- Stir everything together to coat the ingredients evenly.

- Continue cooking for another 2-3 minutes until the sauce thickens slightly.


8. Adjust the seasoning:

- Taste the dish and adjust the seasoning according to your preference.

- Add more salt, sugar, or white pepper powder if desired.


9. Serve:

- Transfer the Ma La Xiang Guo to a serving dish.

- Garnish with some freshly chopped cilantro or green onions, if desired.

- Serve hot with steamed rice or noodles.



Ma La Xiang Guo (Spicy and Numbing Stir-Fry)
Ma La Xiang Guo (Spicy and Numbing Stir-Fry)

Enjoy the tantalizing flavors and the numbing sensation of this Ma La Xiang Guo. Remember, you can customize the ingredients according to your preference, making it a versatile dish that suits your taste.




Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.

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