Mala Xiang Guo | 麻辣香鍋 Recipe

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Mala Xiang Guo (麻辣香锅)—literally translated as "spicy numbing fragrant pot"—is a beloved modern Sichuan dish that brings together the bold heat of dried chilies, the tingling sensation of Sichuan peppercorns, and the deep umami of doubanjiang and fermented sauces.

The flavor base—an aromatic mix of Sichuan peppercorns, cinnamon, bay leaves, and more.

All the spices...

Born from the streets of Chongqing, it's a dry-style hot pot—minus the soup—where a medley of ingredients are wok-tossed in a deep, chili-laced mala oil base until everything is slicked with flavor and heat. Think of it as hot pot's rebellious cousin that skipped the broth and went straight for the skillet.

In my version, I keep things simple, accessible, and completely plant-based—using whatever leftover vegetables I have in my fridge. I skip the usual blanching step and sauté everything directly in the skillet.

This way, ingredients like carrots and potatoes have time to soften and soak up the infused oil, while more delicate greens like bok choy are gently steamed under a lid just until slightly wilted. It’s one pot, one pan, all flavor—nothing gets lost in extra water or steps.

Wok-tossed Mala Xiang Guo packed with vegetables, mushrooms, and dried chilies.

The base oil, infused with toasted spices and aromatics, lays the foundation, while doubanjiang and my homemade mala sauce bring in that deep umami and fire. I even used homemade paojiao for some funk and acidity. It’s a dish that welcomes improvisation.

Once you understand how each component adds depth, you can build your own fiery, fragrant stir-fry with whatever you've got.

A closer look at the spice-drenched vegetables and mushrooms—bold and fragrant.

So if your fridge is looking like a veggie graveyard and you're craving something bold, give this recipe a go. Don’t worry if you don’t have all the spices or fancy mushrooms—just follow the vibe.

That’s the spirit of mala xiang guo anyway: loud, lively, and always a little chaotic. Toss it, taste it, adjust it, and most of all—have fun with it.

Full-bodied Mala Xiang Guo—spicy, savory, and ready to dig in.

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Ingredients:

(Serve 4)

• Base Oil:

• Rapeseed / Sunflower / Canola / Peanut Oil, 80g

• Star Anise, 3

• Sichuan Peppercorns, 2 TBSP

• Black Cardamon, 1

• Cinnamon Stick, 1

• Bay Leaves, 3

• Nutmeg, 1

• Dried Mandarin Orange Peel Homemade, 1

• Ginger Sliced, 2"

• Dried Chilies, A Handful To Your Preference

• White Cardamons, 2

• Xiang Guo:

• Carrot Obliqued, 1

• Potatoes Wedged, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Shiitake Mushrooms Thinly Sliced, 200g

• Unsalted Butter, 1 TBSP

• Soy Sauce, 1 TBSP

• DouBanJiang, 2 TBSP

• Mala Sauce Homemade, 2 TBSP

• Yellow Onion Thinly Sliced, 1

• Garlic Finely Minced, 8 Cloves

• Ginger Finely Minced, 2"

• Scallions White Parts Finely Chopped, A Handful

• Black Fungus Coarsely Chopped, A Handful

• Enoki Mushrooms, A Handful

• Bok Choy, A Handful

• Shao Xing / Hua Tiao Wine, 2 TBSP

• Black Vinegar, 1 TBSP

• Coriander Coarsely Chopped, A Handful

• Scallions Green Parts Coarsely Chopped, A Handful

• Paojiao Homemade, A Handful

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Equipment:

• Large Skillet / Pan

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Directions:

1. Please visit my "Paojiao" page for the recipe.

2. Please visit my "Mandarin Orange Peel" page for the recipe.

3. Please visit my "Mala Hot Pot" page for the mala sauce recipe.

4. Make the Base Oil:

5. In a large skillet over low heat, warm the oil.

6. Add all the spices and sauté until aromatic and the chilies are lightly charred (do not burn).

7. Strain and discard the solids. Return the infused oil to the skillet.

8. Cook the Vegetables:

9. Add carrots and potatoes. Season with salt and pepper.

10. Cover and cook, tossing occasionally, until just fork-tender.

11. Add shiitake mushrooms, butter, and soy sauce. Sauté until mushrooms are slightly caramelized.

12. Build Flavor:

13. Stir in DouBanJiang and mala sauce.

14. Add onion, garlic, ginger, and white scallions. Sauté until fragrant and onions turn translucent.

15. Deglaze with a splash of water.

16. Add black fungus, enoki mushrooms, and bok choy. Cover and cook until bok choy wilts slightly.

17. Finish:

18. Taste and adjust seasoning or spice level if needed.

19. Turn off the heat. Drizzle with Shao Xing wine and black vinegar.

20. Toss to coat evenly.

21. Serve:

22. Top with coriander, green scallions, and paojiao.

23. Toss once more and serve immediately over rice.

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Tips:

1. Meat: Pre-sear thin beef, pork, shrimp, tofu, or even spam.

2. Roots: Sweet potatoes, lotus roots, or yams – cook these early.

3. Leafy Greens: Bok choy, sprouts, or kale – add near the end.

4. Texture: Mushrooms, black fungus, broccoli – for that satisfying bite.

5. Crunch (Optional): Toss in nuts like cashews for extra texture.

   
   

Once you have your Xiang Guo categorized, you will have a clearer vision of what ingredients to use. Most importantly, have fun and experiment. I usually use all the leftover vegetables that have been sitting in the fridge.

Umamilicious...

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Recipe Video: