Mala Dry Pot (麻辣香鍋)

Mala Dry Pot (麻辣香鍋 má là xiāng guō) literally means “numbing spicy fragrant pot.” It’s a dish that comes from Sichuan cuisine known for its bold use of Sichuan peppercorns (花椒, huā jiāo) and chili peppers (辣椒, là jiāo). The term “dry pot” refers to the style of cooking, similar to hotpot but without the broth.

This dish likely evolved from mala hotpot as a way to enjoy the same flavours without the fuss of soup. It’s often found in restaurants across China, where diners can choose their own ingredients: meats, seafood, tofu, and vegetables, which are then stir-fried together in a fragrant, spicy sauce.

Unlike hotpot, where you cook your food piece by piece at the table, mala dry pot comes ready-to-eat, tossed in a wok with all the flavours already infused. It’s intense, flavourful, and totally customizable, which is why it’s become such a popular dish not only in China but also in Chinese restaurants around the world.

Ingredients

Protein

Dry pot is super flexible, so feel free to mix and match your favourite proteins. These are my go-to picks:

• Thinly sliced beef is a classic choice. The thin cuts cook fast and soak up all the spicy, numbing mala flavour.
• Prawns add a sweet, briny touch that balances the bold sauce. I prefer peeled prawn for ease, but shell-on adds even more flavour.
• Fried tofu puffs are sauce magnets. I love how they get crispy on the outside while staying soft and juicy inside.
• Imitation crab sticks are not traditional but nostalgic for me. They add a soft texture and light seafood sweetness to round things out.

Vegetables

There’s no fixed rule here. I like a mix of textures: something crunchy, something soft, something fresh. Here’s what I usually add:

• Potato slices are comforting and earthy. Slice them thin so they don’t take too long to cook.
• Lotus root slices are crunchy and slightly sweet. It holds up well in stir-fries and adds visual appeal too.
• Wood eat mushrooms are chewy and fun to eat. I soak them in warm water for about 20–30 minutes before cooking.
• Bok choy / napa cabbage: pick whichever you have. Both bring a mild sweetness that mellows out the spice. Bok choy keeps a crunch, while napa cabbage turns soft and silky.
• Enoki mushrooms are delicate and stringy and soak up the sauce beautifully. I love the texture they add.

Aromatics and Mala Base

These are the flavour powerhouses that create that signature mala (麻辣: numbing & spicy) taste.

• Sichuan peppercorn is the numbing component. Toast them lightly to bring out that signature tingle.
• Dried red chilli is the spicy part of the mala. Removing seeds helps control the heat while still infusing the oil.
• Garlic is smashed and not minced. This way it’s mellow and won’t burn too fast.
• Ginger adds warmth and depth. I like to use thicker slices so the flavour infuses without overwhelming the dish.
• Scallion gives a gentle oniony aroma that complements the spices.
• Hotpot base block is the soul of the dish. I used Haidilao. It’s packed with chili oil, fermented bean paste, and spices. Everything melts down into a rich, flavourful sauce.

Seasoning Sauce

These help round out the spice and give the dish that signature dry pot glaze.

• Soy sauce brings saltiness and umami.
• Oyster sauce adds a glossy, slightly sweet depth.
• Sugar balances out the heat and boosts caramelization.
• I like to finish with a splash of Chinese black vinegar. It cuts through the richness and adds a subtle tang that lifts the whole dish. Totally optional, but it’s my personal go-to.

Finishing Touch

• Toasted sesame seeds are sprinkled on top for nutty crunch.
• Coriander is added to garnish. I add this last for a pop of green and to lift the whole dish.

Instructions

Preparations

Before stir-frying, it’s important to get everything ready. Mala dry pot comes together quickly once the heat is on, so having all your ingredients prepped ensures nothing burns or overcooks.

1. Prep the vegetables
   • Clean and cut all vegetables into evenly sized bite sized pieces to ensure even cooking. Keep texture in mind. You want a mix of crunchy and soft components.
   • Parboil firm vegetables like lotus root, potato, and wood ear mushrooms in boiling water for 4-5 minutes until they’re just tender. This softens them slightly and reduces stir-frying time.
   • Lightly blanch the rest of the vegetables, like bok choy or napa cabbage, and enoki mushrooms, for about 1–2 minutes. This helps remove excess moisture and gives them a head start before stir-frying.
2. Prep the proteins
   • Boil tofu puffs and imitation crab sticks for a minute or two to soften their texture and remove any greasy residue from packaging.
   • Blanch beef and prawn last, in boiling water just until they’re no longer raw and just enough so they’re safe to eat and ready for the final toss in the wok.
   • Blanching meat last helps keep the water clean for the earlier ingredients. Meat releases more scum and fat, which can make the blanching water cloudy.
3. Prep the aromatics and hotpot base
   • Prep your garlic, ginger, and scallions and leave them in large pieces. You want them to release flavour without disappearing into the dish.
   • Measure out the hotpot base and cut it into smaller chunks if it’s in a large block. This helps it melt faster in the pan later.

Stir-Fry Instructions

Use a large wok or deep non-stick pan for best results. The wide surface helps everything sear evenly without overcrowding.

1. Start the oil and aromatics
   • Add a small chunk of hotpot base to the pan over medium heat. This melts into chili oil and acts as the stir-frying fat.
   • Once the oil starts to release, add the Sichuan peppercorns and dried chilies. Fry for about 30 seconds, just until fragrant. Be careful not to let them burn or they’ll turn bitter.
   • Next, toss in the garlic, ginger, and scallions. Stir briefly (about 30 seconds) to infuse the oil with their aroma.
2. Melt the rest of the hotpot base
   • Add the remaining block of hotpot base. Stir-fry for 1–2 minutes until fully melted and the red chili oil separates. This step builds the core flavour of your dry pot.
3. Add vegetables first
   • Start with harder vegetables like lotus root and potato. Stir-fry for 2 minutes so they soak up the base flavour and start to caramelize slightly.
   • Then add softer vegetables like bok choy and enoki mushrooms. Stir-fry just until everything is coated in the sauce and cooked through but still has texture.
4. Add protein and toss everything together
   • Return the pre-cooked beef, prawn, tofu puffs, and crab sticks to the pan.
   • Pour in the seasoning sauce (soy sauce, oyster sauce, sugar) and toss everything thoroughly to coat in the glossy, spicy glaze.
   • Stir-fry for 1–2 more minutes to mix all the flavours and heat everything through.
5. Finish and serve
   • Turn off the heat and add a splash of Chinese black vinegar if you like. It’s my go-to for cutting through the richness at the end.
   • Garnish with toasted sesame seeds or fresh coriander if you like some freshness or crunch.
   • Serve hot with a bowl of steamed rice or plain noodles to soak up every drop of that flavour.