Sizzling Homemade Ma La Xiang Guo: A Step-By-Step Guide

Ingredients

300g of beef, thinly sliced
200g of tofu, cut into small cubes
100g of Chinese black mushrooms, soaked and sliced
1 bunch of bok choy, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
2 carrots, sliced thinly
200g of rice noodles or udon noodles
4 cloves of garlic, minced
2 tablespoons of Szechuan peppercorns
3 tablespoons of dried chili peppers
2 tablespoons of bean paste
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
2 tablespoons of sesame oil
1 tablespoon of sugar
1 tablespoon of Chinese cooking wine
2 cups of chicken broth

Steps and instructions

Start by boiling a pot of water and cook the rice or udon noodles as per the packet instructions. Once done, drain and set aside.
In a large wok or skillet, heat up the sesame oil over medium heat. Add the Szechuan peppercorns and dried chili peppers, and stir-fry until fragrant.
Add the minced garlic and bean paste to the wok and stir-fry for another minute.
Add the beef slices to the wok and stir-fry until they are seared on all sides. Then, add the Chinese cooking wine and stir well.
Add the tofu cubes, black mushrooms, bok choy, bell peppers, and carrots to the wok. Stir-fry for around 5 minutes, until the vegetables are somewhat softened.
In a small bowl, mix together the soy sauce, oyster sauce, sugar, and chicken broth. Pour this sauce mixture into the wok and stir well to combine.
Cover the wok with a lid and allow the Ma La Xiang Guo to simmer for around 10 minutes, or until the beef is cooked through and the vegetables are tender.
Finally, add the cooked noodles to the wok and toss well to combine. Serve the Ma La Xiang Guo hot, garnished with fresh cilantro or green onions, if desired.

Tools for making

Wok - A large, deep, and round-bottomed pan used for stir-frying and cooking the Ma La Xiang Guo.
Skillet - An alternative to a wok, a flat-bottomed pan that can be used for stir-frying the ingredients.
Pot - Used for boiling water and cooking the rice or udon noodles.
Chopping board - Used for cutting and preparing vegetables and other ingredients.
Knife - A sharp knife for slicing the beef, chopping vegetables, and mincing garlic.
Spatula or stir-fry spoon - Used for stirring and tossing the ingredients in the wok.
Strainer - Used for draining the cooked noodles.
Small bowl - Used for mixing the sauce ingredients together.
Lid - A lid or cover for the wok, to help cook the ingredients evenly and retain heat.

Recipe variations

Use chicken or pork instead of beef
Replace tofu with seitan or tempeh for a vegetarian option
Add different vegetables such as broccoli, snow peas, or baby corn
Adjust the level of spiciness by adding more or fewer dried chili peppers
Experiment with different types of noodles such as glass noodles or ramen noodles
Add mushrooms like shiitake or oyster mushrooms for extra flavor
Include other protein options like shrimp or scallops
For a healthier twist, use zucchini noodles or cauliflower rice instead of regular noodles
Add a tablespoon of Chinese black bean sauce for a rich umami flavor
Incorporate other spices or herbs like ginger, star anise, or cilantro for additional depth of flavor

Recipe overview

Experience the bold flavors of Szechuan cuisine right at home with this Ma La Xiang Guo recipe. Known for its numbing spice, Ma La Xiang Guo is a popular Chinese stir-fry dish that is loaded with a variety of vegetables, protein, and a distinctive, mouthwatering sauce. In this recipe, we'll be using beef and tofu for protein, along with a variety of colorful vegetables. The dish is all brought together by a rich and spicy sauce made with ingredients like Szechuan peppercorns, dried chili peppers, and bean paste. This dish is typically served over noodles, making it a complete, hearty meal. Though the list of ingredients might seem long, the cooking process is straightforward and the result is incredibly rewarding. Get ready to impress your friends and family with this authentic and fiery dish.

Common questions

How spicy is Ma La Xiang Guo?
Ma La Xiang Guo is known for its spiciness. The level of spiciness can vary depending on personal preference and the amount of dried chili peppers used in the recipe.
Can I adjust the spiciness of Ma La Xiang Guo?
Absolutely! You can control the spiciness by adjusting the amount of dried chili peppers used. You can add more or less according to your taste.
Can I make Ma La Xiang Guo vegetarian?
Yes, you can make a vegetarian version of Ma La Xiang Guo by omitting the beef and using tofu or other vegetarian protein alternatives. Just make sure to use vegetable broth instead of chicken broth.
Can I substitute the Szechuan peppercorns?
Szechuan peppercorns are a key ingredient that provides a unique numbing sensation. If you cannot find them, you can substitute with regular black peppercorns, although the flavor will be slightly different.
Can I use different vegetables?
Certainly! Feel free to use any vegetables you prefer or have on hand. Some popular choices include cabbage, zucchini, mushrooms, and snow peas. Just make sure to adjust the cooking time accordingly.
Can I make Ma La Xiang Guo in advance?
While Ma La Xiang Guo is best enjoyed fresh, you can prepare the ingredients in advance and store them separately. When ready to serve, stir-fry everything together and adjust the seasoning if needed.
Is Ma La Xiang Guo gluten-free?
The basic Ma La Xiang Guo recipe is gluten-free. However, be sure to check the labels of soy sauce, oyster sauce, and other condiments you use, as some brands may contain gluten. Use gluten-free alternatives if needed.

Serving dishes and utensils

Wok - A large, deep cooking pan with high sides, perfect for stir-frying the ingredients.
Skillet - An alternative to a wok, a skillet can also be used for stir-frying the ingredients.
Pot - For boiling water to cook the noodles.
Strainer - To drain the cooked noodles.
Knife - For slicing the beef, mushrooms, and vegetables.
Cutting board - To provide a surface for chopping and slicing ingredients.
Tongs - Useful for stirring and flipping ingredients in the wok.
Spatula - To toss and stir the ingredients while cooking.
Small bowl - To mix the sauce ingredients together before adding to the wok.
Lid - To cover the wok and allow the Ma La Xiang Guo to simmer.
Garnish tools - Such as fresh cilantro or green onions, for optional garnishing.

Origin stories

Ma La Xiang Guo hails from the Sichuan province of China, known for its fiery and numbing cuisine. The name 'Ma La Xiang Guo' literally translates to 'spicy fragrant pot', reflecting its spicy, savory, and deeply aromatic characteristics. Interestingly, while Sichuan cuisine has a history of many centuries, Ma La Xiang Guo is a relatively new dish, invented in the last thirty years or so. Originating as a humble street food, it quickly captured the hearts (and taste buds) of the Chinese public, and has since then become a popular dish nationwide. Its unique feature is its adaptability, as one can choose their own combination of ingredients, making it a 'customizable' dish. This resonates with the Chinese philosophy of harmony and balance in food, allowing each individual to find their preferred blend of flavors and textures. So, each serving of Ma La Xiang Guo tells its own unique story of personal preference and culinary adventure.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.