Sichuan Mala Dry Pot Stir-Fry

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A fiery Sichuan classic, this dry pot stir-fry combines tender chicken, crisp vegetables, and tofu tossed with numbing Sichuan peppercorns, dried chilies, and aromatic bean paste. Unlike saucy stir-fries, the mala xiang guo style uses minimal liquid so every bite is coated in bold, smoky spice.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 45 gCarbs
• 8 gFiber
• 9 gSugar
• 38 gProtein
• 1180 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 65 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the proteins and vegetables

• 1 lb boneless skinless chicken thighs, sliced 1/4-inch thin
• 8 oz firm tofu, drained and cubed
• 1 small head cauliflower, cut into bite-size florets
• 1 medium lotus root, peeled and thinly sliced
• 1 medium Yukon gold potato, thinly sliced
• 4 oz fresh shiitake mushrooms, stemmed and sliced
• 1 red bell pepper, cut into 1-inch chunks
• 1 small yellow onion, cut into wedges

For the aromatics and spice blend

• 6 cloves garlic, thinly sliced
• 1 inch fresh ginger, julienned
• 3 scallions, cut into 2-inch pieces (whites and greens separated)
• 2 tablespoons whole Sichuan peppercorns
• 15 whole dried red chilies (such as facing heaven), snipped in half
• 2 tablespoons doubanjiang (Sichuan chili bean paste)
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 2 whole star anise pods

For the sauce and finishing

• 1/4 cup neutral oil (such as canola or grapeseed)
• 2 tablespoons Shaoxing cooking wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon toasted sesame seeds, for garnish

Directions

1. Prep all ingredients before heating the wok: slice the chicken and vegetables, mix the soy sauces with Shaoxing wine and sugar, and set everything within arm's reach since stir-frying moves quickly.
2. Bring a pot of salted water to a boil and blanch the cauliflower, potato, and lotus root separately for 1 to 2 minutes until just tender-crisp; drain well and pat dry to remove excess moisture.
3. Heat 2 tablespoons of the oil in a large wok over high heat until just smoking. Sear the tofu cubes until golden on all sides, about 2 minutes, then transfer to a plate. Add the chicken and stir-fry until cooked through and lightly caramelized, about 3 minutes, then remove.
4. Add the remaining oil to the wok. Toast the Sichuan peppercorns, star anise, and dried chilies for 20 to 30 seconds until fragrant and the chilies darken slightly, being careful not to burn them.
5. Push the spices to the side and add the garlic, ginger, scallion whites, fermented black beans, and doubanjiang. Stir-fry the paste for about 1 minute until the oil turns bright red and very aromatic.
6. Return the chicken and tofu to the wok along with the blanched vegetables, mushrooms, bell pepper, and onion. Toss everything together over high heat for 2 to 3 minutes until the vegetables are hot but still crisp-tender.
7. Pour the sauce mixture around the edges of the wok so it sizzles, then toss to coat every piece evenly. Sprinkle with the five-spice powder, salt, and sugar, and stir-fry for another 30 seconds.
8. Remove from heat, scatter the scallion greens and toasted sesame seeds over the top, and serve immediately straight from the wok or on a warm platter, ideally with steamed rice and cold beer on the side.

Cook’s Notes

• Use fresh, fragrant Sichuan peppercorns and toast them briefly before grinding for the most vibrant citrusy-numbing buzz.
• Pre-cook each vegetable to its own ideal texture so nothing turns soggy during the final toss; pat dry after blanching to avoid splattering.
• Adjust the dried chilies and Sichuan peppercorns to your heat tolerance, removing seeds from chilies for less intensity while keeping the peppercorns for the signature tingle.
• A well-seasoned carbon-steel wok over the highest possible heat is key for the smoky 'wok hei' that defines restaurant-style mala xiang guo.
• Swap chicken for sliced beef, shrimp, or thinly sliced pork belly, or add cooked rice noodles at the end for a heartier one-pan meal.

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