Ma La Xiang Guo
Spicy and numbing stir-fry with a mix of meats, vegetables, and Sichuan peppercorns.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 200g beef slices
- 200g chicken breast slices
- 200g shrimp
- 1 cup sliced lotus root
- 1 cup sliced bamboo shoots
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 4-5 dried red chilies
- 1 tbsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1/2 cup chopped scallions
Nutrition Facts
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Instructions
Prepare the ingredients: Slice all meats and vegetables into bite-sized pieces. Mince garlic and slice ginger.
Blanch the vegetables: Briefly blanch lotus root, bamboo shoots, and zucchini in boiling water for 1-2 minutes. Drain and set aside.
Stir-fry the aromatics: Heat oil in a wok over medium heat. Add dried chilies and Sichuan peppercorns, stir-fry until fragrant (about 30 seconds).
Cook the meats: Add garlic and ginger, stir-fry for 10 seconds. Add beef, chicken, and shrimp. Stir-fry until partially cooked (about 3-4 minutes).
Add vegetables and sauce: Add all vegetables, doubanjiang, soy sauce, oyster sauce, sugar, and salt. Stir-fry for another 3-4 minutes until everything is well-coated and cooked.
Garnish and serve: Sprinkle with chopped scallions. Serve hot with steamed rice.
Chef's Tips
- Spice Level: Adjust the number of dried chilies and Sichuan peppercorns to control the spice level.
- Protein Variations: Use any combination of meats like pork, squid, or tofu for a vegetarian version.
- Vegetable Choices: Add other vegetables like broccoli, cauliflower, or green beans based on preference.
- Doubanjiang Substitute: If unavailable, use a mix of chili paste and fermented black beans.
- Serving Suggestion: Serve with a side of cold cucumber salad to balance the heat.
