Back to list

Best Easy Ma La Xiang Guo Recipe

Name: Best Easy Ma La Xiang Guo Recipe
Total time: 35 min
Yield: 350 g
Ingredients: chicken thigh, boneless skinless 8 oz; firm tofu 8 oz; broccoli florets 1.5 cups; shiitake mushrooms, sliced 1 cup; baby corn 0.75 cup; mala hotpot sauce 4 tbsp; Sichuan peppercorns 1 tsp; garlic, minced 2 cloves; ginger, minced 1 tbsp; soy sauce 1.5 tbsp; sugar 1 tsp; sesame oil 2 tsp

A customizable dry stir-fry of meats, tofu, and vegetables is tossed in a fiery mala (numbing-spicy) sauce. This high protein dish lets each family member pick their own ingredients, making it a fun and interactive meal.

Cook 35 min Difficulty NORMAL 420 kcal

#high protein #diabetic friendly #mediterranean

Image coming soon

Ingredients

Main ingredients

chicken thigh, boneless skinless 8 oz
firm tofu 8 oz
broccoli florets 1.5 cups
shiitake mushrooms, sliced 1 cup
baby corn 0.75 cup

Seasonings/Sauce

mala hotpot sauce 4 tbsp
Sichuan peppercorns 1 tsp
garlic, minced 2 cloves
ginger, minced 1 tbsp
soy sauce 1.5 tbsp
sugar 1 tsp
sesame oil 2 tsp

Nutrition summary

Carbohydrates 23 g 22%

Protein 28 g 27%

Fat 23 g 51%

Serving size 350g

Cooking steps

1

Prep all ingredients: cut chicken thigh and tofu into bite-sized pieces, slice shiitake mushrooms, and break broccoli into small florets.
2

Blanch broccoli florets, mushrooms, and baby corn in boiling water for 1–2 minutes, then drain well to remove excess moisture.
3

Heat a large wok over medium-high heat; add sesame oil. Toast Sichuan peppercorns until fragrant, about 30 seconds, then add garlic and ginger. Stir-fry until aromatic, being careful to avoid burning.
4

Increase heat to high. Add chicken pieces and stir-fry until mostly cooked, about 3–4 minutes. Add tofu and stir gently to avoid breaking.
5

Add blanched vegetables, mala hotpot sauce, soy sauce, and sugar. Toss everything briskly for 2–3 minutes, ensuring the sauce coats all ingredients and excess moisture evaporates for a dry finish. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature ingredient of Ma La Xiang Guo is the mala hotpot sauce combined with Sichuan peppercorns. These create the distinctive numbing and spicy flavor. The combination of protein-rich chicken thigh and tofu establishes both taste and texture for the dish.

Q. Why should I blanch the vegetables before stir-frying?

Blanching broccoli, mushrooms, and baby corn ensures they are cooked evenly and quickly during stir-frying. This step also drives off some excess moisture, which is crucial for achieving the signature dry finish of Ma La Xiang Guo.

Q. How do I keep the tofu from breaking during cooking?

Use firm tofu and add it after the chicken is nearly cooked. Stir gently and avoid overhandling; this prevents the tofu from breaking apart in the wok. A high, steady heat also helps sear the tofu exterior quickly.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains approximately 420 kcal, with 28g of protein (27%) and 23g of carbohydrates (22%). This provides a robust protein-to-carb balance suitable for high-protein or moderate-carb meal plans.

Best Easy Ma La Xiang Guo Recipe

AI 영양사 앤디