Ma La Xiang Guo (Spicy Stir-Fry)
A dry, intensely fragrant wok stir-fry where numbing Sichuan pepper and smoky chilies coat a mix of proteins and vegetables. Fast, bold, and customizable—this version balances heat, umami bean paste, and bright aromatics for a home-friendly mala experience.
¾ lb pork shoulder, thinly sliced
8 oz shrimp, peeled and deveined
8 oz firm tofu, cubed
3 cup Napa cabbage, roughly chopped
1 cup potato, julienned
1 cup green beans, trimmed and halved
10 dried red chilies, halved and seeded
1 tbsp Sichuan peppercorns
4 clove garlic, minced
1 tbsp ginger, minced
4 stalk scallions, cut into 1-inch pieces
2 tbsp doubanjiang
1 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp chili oil
3 tbsp vegetable oil
1 tsp sesame oil
¼ cup chicken broth
1 tsp cornstarch, mixed with 1 tbsp water
½ tsp sugar
½ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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