Sichuan Dry Pot (Mala Xiang Guo)
A tingly, numbing stir-fry feast where vegetables, seafood, and meatballs sizzle in a fragrant chili-laced sauce. Ideal for casual gatherings.
Story
This street-food favorite brings the convivial spirit of Sichuan hot pot to the wok, layering tingly peppercorns and fiery chilies with whatever proteins and produce you have on hand.
Ingredients
Instructions
Mise en place
Shell and devein the shrimp; slice the potato and lotus root into thin rounds; tear the cabbage into chunks; clean the mushrooms. Arrange all proteins and vegetables within arm's reach of the stove.
Par-cook the ingredients
Bring a large pot of salted water to a boil. Drop in the potato and lotus root; simmer for 2 minutes. Add the mushrooms and cabbage, blanching until slightly softened but still crisp. Finally, add the meatballs and shrimp, cooking just until the shrimp turn opaque. Drain thoroughly.
Bloom the spices
Heat the oil in a large wok over medium-high heat until shimmering. Add the Sichuan peppercorns, dried chilies, ginger, and half the garlic. Stir-fry until the spices are fragrant and the chilies darken, about 60 seconds. Remove and discard the whole spices if you prefer a smoother texture.
Create the sauce base
Reduce the heat to medium. Add the hot pot sauce and chili bean paste. Cook, stirring constantly, until the oil separates and the mixture turns a deep, aromatic red, about 2 minutes. Stir in the soy sauce, oyster sauce, and chicken powder; mix well.
Combine and coat
Add the shrimp to the wok and stir-fry until they curl and turn pink, about 2 minutes. Toss in the meatballs. Add all the blanched vegetables and the remaining garlic. Stir-fry vigorously for 3–4 minutes until everything is evenly coated and piping hot. Taste and adjust the seasoning if needed.
Garnish and serve
Transfer the stir-fry to a large serving bowl. Sprinkle generously with sesame seeds and chopped green onions. Serve immediately while steaming hot.