Ma La Xiang Guo (Spicy Numbing Stir-fry Pot

• Meat

  • 1 7 oz. pack Fish balls

• Produce

  • 3 Bay leaves
  • 2 Carrots
  • 3 Celery stalks
  • 1 handful Cilantro
  • 8 cloves Garlic
  • 2 pieces Ginger, dried
  • 6 slices Ginger
  • 1/4 Head cabbage
  • 1 handful Lotus root
  • 1 Orange peel, large dried
  • 2 Potatoes
  • 1 1/4 cup Red chile, dried
  • 2 cups Rehydrated wood-ear mushrooms
  • 3 Scallions
  • 3 Shallots
  • 4 Shiitake

• Condiments

  • 2 tbsp Bean sauce, spicy red
  • 2 tbsp Hot pot soup base sauce

• Baking & Spices

  • 1 Cardamom, black
  • 1 Cinnamon stick
  • 1 tbsp Fennel seeds
  • 1 Nutmeg, whole
  • 1 Salt
  • 2 tbsp Sichuan peppercorn
  • 3 Star anise
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing rice wine

• Other

  • 3 Long pieces of rehydrated tofu bean threads, drained

Found on thewoksoflife.com

Description

Ingredients

• 3 celery stalks, thinly sliced
• 2 carrots, thinly sliced
• 2 potatoes, sliced
• 2 cups rehydrated wood-ear mushrooms, rinsed and drained
• 3 long pieces of rehydrated tofu bean threads, drained
• 4-6 shiitake (rehydrated if using dried shiitake) mushrooms, washed and sliced
• a handful of sliced lotus root
• ⅓ cup oil
• 3 star anise
• 2 tablespoons Sichuan peppercorn
• 1 tablespoon fennel seeds
• 1 black cardamom
• 1 cinnamon stick
• 3 bay leaves
• 1 whole nutmeg
• 1 large dried orange peel
• 2 pieces dried ginger or 5 slices of fresh ginger
• ¼ cup dried red chili peppers (keep them whole to avoid the dish being too hot)
• 2 tablespoon spicy red bean sauce
• 2 tablespoons hot pot soup base sauce
• 6 slices ginger
• 8 cloves garlic, smashed
• 3 shallots, sliced
• 1 cup dried red chili peppers (keep them whole to avoid the dish being too hot)
• 3 scallions, chopped
• ¼ head cabbage, sliced
• 1 7 oz. pack fish-balls (optional)
• 2 tablespoons shaoxing rice wine
• 1 tablespoon sugar
• Salt to taste
• a handful of chopped cilantro

Directions

• To prepare the vegetables:
• First, bring a pot of water to a boil, and blanch all the vegetables (potatoes and carrots will take slightly more time), then transfer to an ice bath. Drain thoroughly and set aside.
• To make the spice-infused oil:
• Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, and use a slotted spoon to scoop out all of the spices.
• To assemble the dish:
• Heat the wok over low to medium heat. Add in the hot bean sauce, hot pot soup base sauce, ginger, garlic, and shallots. Cook for a couple of minutes until the oil turns red, taking care not to burn the sauce. Now add in the dried chili peppers, scallions, and cabbage. Stir and mix everything for 2 minutes. Now stir in the fish balls and all the blanched vegetables, adding in the shaoxing rice wine and sugar. Stir-fry and mix everything well for two minutes. Salt to taste. Transfer to a serving plate (or serve right from the wok), and sprinkle with chopped cilantro. Serve with plenty of steamed rice.