2022年1月29日 · Ma La Xiang Guo (麻辣香锅) can be directly translated as “numbing spicy fragrant pot” and it’s often called spicy numbing stir fry pot or mala dry pot in the US. The dish features a medley of vegetables, tofu, meat, and seafood stir fried in …

Mala is a numbing and pungent seasoning derived from Szechuan peppercorn and chili. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng) by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular and synthesized ingredients in Chinese cuisine.

2015年10月24日 · Ma la xiang guo (麻辣香锅) is definitely a “newer” dish. It doesn’t have hundreds of years of history, but I can tell you, this dish is a legend in the making. It’s so popular in China now that there are tons of restaurant chains like NaDu (拿渡) and ChuanChengYuan (川成元) thriving on just this one dish.

2022年5月14日 · Combine all the ingredients in a bowl. Add a bit of water to rinse off any nooks and crannies in Hexa Sichuan Mala Sauce packet. Why waste right? Add that water solution into the bowl as well. Mix until well combined. Set aside in the fridge until ready to use. Prepare the Xiang Guo. *Do not discard any vegetable scraps after you prepped them.*

2020年11月10日 · There are two things to know about making Sichuan-style mala hotpot at home. First, it takes almost every item in the Sichuan pantry to make the spicy soup from …

In a microwave-safe bowl, layer the following ingredients in this order: noodles, bok choy, enoki mushroom, scallions, + beef! Evenly pour soy sauce + Omsom cooking sauce over the layered ingredients.

2025年4月6日 · Recipe Tip The Mala Market’s Sichuan Mala Sauce comes in a multi-use glass jar and makes multiple dry pots or smaller stir-fries, up to 6 pounds total. We recommend using 3 tablespoons sauce per pound of ingredients, but you might start with less and adjust to taste. If you are using another brand of dry pot sauce, it will probably come in a 1-use plastic package and instruct you on the ...

2016年4月14日 · My family loves the home-cooked version which has the just the right amount of numbness (“麻”) from the Sichuan peppercorns and heat (“辣”) from the dried chillis. This recipe is the short-cut way of using instant mala sauce (pictured above).

My secret weapon is this store-bought Chilli Bean Sauce that gives body to the spice concoction. Without this, you would probably just end up with a bunch of contrasting flavours that don’t quite come together as one.

What makes this dish shine is the homemade mala sauce, which adds an authentic depth of flavor that store-bought versions just can’t match. Combined with toasted sesame paste, black vinegar, garlic, and crushed peanuts, the sauce is both aromatic and balanced, coating the noodles in a silky, spicy, and nutty dressing.