Main courses

Ma la xiang guo – spicy Sichuan dry pot

Name: Ma la xiang guo – spicy Sichuan dry pot
Total time: 45 min
Yield: 4
Ingredients: 400 g boneless chicken thigh fillets in thin strips; 200 g firm tofu in pieces; 150 g broccoli in small florets; 150 g button mushrooms in slices; 1 piece lotus root thinly sliced if available; 2 tbsp neutral oil; 2 tbsp doubanjiang chili paste; 1 tsp sichuan pepper; 2 piece a clove of garlic shredded; 1 tbsp soy sauce; 1 tbsp sesame oil; 2 piece spring onions in slices

Fiery and aromatic wok, where meat, tofu and vegetables are seasoned with chili oil and Sichuan pepper.

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45 minDifficulty: medium

Ma la Xiang Guo dry pan with chili, chicken, mushrooms and crispy vegetables

Servings in this printout: 4

Ingredients

Servings4

400 g boneless chicken thigh filletsin thin strips
200 g firm tofuin pieces
150 g broccoliin small florets
150 g button mushroomsin slices
1 piece lotus rootthinly sliced if available
2 tbsp neutral oil
2 tbsp doubanjiang chili paste
1 tsp sichuan pepper
2 piece a clove of garlicshredded
1 tbsp soy sauce
1 tbsp sesame oil
2 piece spring onionsin slices

Method

Boil broccoli and lotus root for 2 minutes. Drain well.
Heat the wok and oil. Fry the chicken until cooked in batches.
Add chili paste, Sichuan pepper and garlic. Stir-fry for 30 seconds.
Add tofu, mushrooms, broccoli and lotus root. Fry for a few minutes until the vegetables are cooked but crunchy.
Season with soy sauce and sesame oil. Finish with spring onions.

Nutrition per serving

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?

lotus root · Suitable nutrition data was unavailable for this ingredient or product.

Notes

Sichuan pepper gives a slightly numbing sensation in the mouth. Start with a small amount if the taste is unfamiliar.