Mala Dry Pot Recipe

Mar 15, 2023

By Jess Eng

5.0

(1)

Active Time

45 minutes

Total Time

1 hour 15 minutes to 2 hours 15 minutes

When the nights turn frosty and the fridge begins to overflow, you’ll want to cozy up with this sizzling bowl of mala dry pot, also called mala xiang guo. Dry pot may be hot pot's soupless cousin, but don't mistake this lack of soup for lack of flavor. Each bite comes with a wonderfully concentrated, tingly sensation from the spice oil, thanks to the Sichuan peppercorns and dried chiles, and a dash of sweetness from the Shaoxing wine. When looking for dried chiles for this recipe, seek out chao tian jiao, or facing heaven chiles. If you can't find them, chiles de árbol are a good substitute. Do not use dried bird chiles here; their heat will overpower the fragrant parts of this fragrant dish.

In the storied history of hot pot, mala dry pot would be considered an infant. Its origins are a bit hazy: Some say it's from China's Chongqing or Sichuan provinces while Sichuanese claim it was first spotted farther north in Beijing in the mid-2000s. Regardless, this spicy stir-fry is now just as prolific across China, Singapore, and even parts of America (see Málà Project in NYC).

This dish really comes down to three easy steps. First, blanch the core ingredients in groups or separately. Or, use 5–6 cups leftovers: cooked vegetables, mushrooms, and proteins and skip to step 2. Next, prep the spice oil for the stir-fry, which can be made up to 3 months in advance and stored in an airtight container in the refrigerator. Lastly, incorporate the spice oil, sauce ingredients, and core ingredients together in a wok or medium skillet. Rest assured, spice lovers; once you dig into this dish, you won't be able to stop.

If you need any more convincing, mala dry pot is one of those rare recipes that can help clear out your fridge without sacrificing flavor. The versatile spice-infused oil pairs well with myriad ingredients—think leafy vegetables, mushrooms, quail eggs, fish balls, frozen fried tofu, or thinly sliced meat—which means you can customize your dry pot to your preferences.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

Hot Pot Base

$7 At Amazon

Yuba Sheets

$8 At Weee!

Doubanjiang

$15 At Amazon

Facing Heaven Chiles

$12 At The Mala Market

Sichuan Peppercorns

$5 At Weee!

4 servings

Place ½ oz. dried wood ear mushrooms (about ½ cup) in a small bowl and pour in hot water to cover; let soak until mushrooms are tender, about 15 minutes. Drain mushrooms and trim any stems; discard. Tear mushrooms into bite-size pieces; set aside.

Place 2 oz. bean thread noodles in another small bowl and pour in hot water to cover; let soak until softened, about 15 minutes. Drain and set aside.

Working with 1 ingredient at a time (from longer-cooking to shorter-cooking items), blanch 8 fresh or frozen, thawed fish balls, 1 medium carrot, thinly sliced (about ½ cup), one 2" piece lotus root (about ⅓ medium), peeled, thinly sliced, 1 lb. baby bok choy (4–8), halved lengthwise, quartered if large, 6 oz. yuba sheets (about 3 fresh), cut into 1" pieces, and 3.5 oz. enoki mushrooms (about ½ cup), trimmed, in a large pot of boiling salted water until almost completely cooked, 2–3 minutes for fish balls (5–7 minutes for frozen) carrot, and lotus root and 30 seconds for baby bok choy, yuba sheets, and enoki mushrooms. Using a spider, slotted spoon, or tongs, transfer to a large bowl of ice water.

Once all ingredients have been blanched and transferred to ice water, drain and place ingredients in separate piles on a large plate or baking sheet.

If using 4 oz. pork belly, thinly sliced, cook in a dry wok or medium skillet over medium heat, turning halfway through, until browned, about 4 minutes. Transfer to another large plate and let cool. Cut pork into 1" pieces; reserve fat for another use if desired.

Heat 1 medium shallot, quartered, 4 garlic cloves, smashed, 10 dried chao tian jiao chiles or dried chiles de árbol, 3 whole star anise, one 3"-long cinnamon stick, 2 dried bay leaves, 2 Tbsp. Sichuan peppercorns, 1 tsp. cumin seeds, and 1 tsp. fennel seeds, and ⅓ cup vegetable or peanut oil in a wok or large skillet over medium-low until oil starts to sizzle around garlic, then reduce heat to low (you don't want to burn the oil) and continue to cook, stirring every 5–10 minutes, until chiles have softened and oil is fragrant, at least 15 minutes and up to 1 hour (for the most flavor, go the full time). If shallot and garlic turn a deep golden brown, remove with a spider or slotted spoon and discard (or save for another use). Remove remaining solids and discard.

Increase heat to medium and add 3 Tbsp. Sichuan hot pot base and 1 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste) to spice-infused oil. Add 3 scallions, cut into 3" pieces, one 1" piece ginger, peeled, finely chopped, remaining 10 dried chao tian jiao chiles or dried chiles de árbol, and remaining 4 garlic cloves, thinly sliced, and cook, stirring, until sauce turns a deep red, about 2 minutes. Add carrot, lotus root, and baby bok choy and cook, tossing to coat evenly, until warmed through, about 2 minutes. Add wood ear and enoki mushrooms, bean thread noodles, fish balls, yuba sheets, and pork belly (if using), and 1 Tbsp. Shaoxing wine (Chinese rice wine) and toss until everything is coated in sauce. Cook, tossing, until warmed through, about 2 minutes. Taste dry pot and season with kosher salt.

Serve dry pot from wok or in a large shallow bowl, topped with coarsely chopped cilantro, with steamed rice alongside.

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