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Ma – La Pot Recipe

Name: Panda Cuisines Ma – La Pot Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb beef flank or skirt, thinly sliced against the grain; 1 lb or lamb shoulder, thinly sliced; 1 lb or firm white fish (cod, halibut), cut into 1-inch chunks; 2 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1 tsp sesame oil; 6 cups chicken or beef stock; 2 tbsp Sichuan peppercorns, toasted and lightly crushed; 8 pieces dried red chilies (e.g., Tien Tsin), halved and seeds shaken out; 2 tbsp doubanjiang (fermented broad bean chili paste); 1 tbsp black bean chili paste (optional, for depth); 1 tbsp light soy sauce (for broth); 1 tsp rock sugar or granulated sugar; 6 tbsp vegetable oil (or peanut oil); 6 cloves garlic, smashed and thinly sliced; 1 inch ginger, peeled and julienned; 4 stalks scallions, white parts separated from greens, thinly sliced; 1 tsp Sichuan peppercorn powder (optional, extra numbing); 3 cups napa cabbage, chopped; 1 cup wood ear mushrooms or shiitake, rehydrated and sliced; 1 cup bamboo shoots, sliced; 2 cups bean sprouts; 8 oz tofu, medium-firm, cut into 1-inch cubes; 2 tbsp fresh cilantro, chopped; 2 stalks scallion greens, thinly sliced; 1 tsp toasted sesame seeds; 2 tbs chili oil (store-bought or homemade), to taste; 1 tsp black vinegar or rice vinegar; 0.5 tsp salt

Inspired by Panda Cuisine

Time1h

Serves4

Choose one of the beef, fish or lamb

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Ingredients

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Base & Protein (choose one)

1 lb beef flank or skirt, thinly sliced against the grain

1 lb or lamb shoulder, thinly sliced

1 lb or firm white fish (cod, halibut), cut into 1-inch chunks

Marinade

2 tbsp light soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1 tsp Toasted sesame oil

Broth & Ma (numbing) base

6 cups chicken or beef stock

2 tbsp Sichuan peppercorns, toasted and lightly crushed

8 pieces dried red chilies (e.g., Tien Tsin), halved and seeds shaken out

2 tbsp doubanjiang (fermented broad bean chili paste)

1 tbsp black bean chili paste (optional, for depth)

1 tbsp light soy sauce (for broth)

1 tsp rock sugar or granulated sugar

Aromatic oil & spice

6 tbsp vegetable oil (or peanut oil)

6 cloves garlic, smashed and thinly sliced

1 inch ginger, peeled and julienned

4 stalks scallions, white parts separated from greens, thinly sliced

1 tsp Sichuan peppercorn powder (optional, extra numbing)

Vegetables & Add-ins

3 cups napa cabbage, chopped

1 cup wood ear mushrooms or shiitake, rehydrated and sliced

1 cup bamboo shoots, sliced

2 cups Bean sprouts

8 oz tofu, medium-firm, cut into 1-inch cubes

Finishing & Garnish

2 tbsp Fresh cilantro, chopped

2 stalks scallion greens, thinly sliced

1 tsp toasted sesame seeds

2 tbs chili oil (store-bought or homemade), to taste

1 tsp black vinegar or rice vinegar

1/2 tsp Celtic sea salt

Method

Base & Protein (choose one)

Prepare protein

Pat the chosen protein dry. If using beef or lamb, slice thinly against the grain into bite-sized strips. If using fish, cut into 1-inch chunks and remove pin bones. Place the protein in a bowl.

Marinate protein

Add the light soy sauce (2 tbsp), Shaoxing wine (1 tbsp), cornstarch (1 tsp) and sesame oil (1 tsp) to the protein. Toss to coat and let sit 15–20 minutes while you prepare other components. This tenderizes and gives the meat a glossy mouthfeel.

Broth & Ma base

Toast and prepare spices

In a small dry skillet over medium heat, toast 2 tbsp Sichuan peppercorns 1–2 minutes until fragrant. Remove, let cool slightly, then lightly crush with a mortar and pestle or spice grinder. Keep a small pinch aside for finishing if you like extra numbing.

Build broth

In a large heavy pot or shallow hotpot vessel, add 6 cups of stock and bring to a simmer. Stir in 2 tbsp doubanjiang and 1 tbsp black bean chili paste (if using). Whisk until dissolved. Add 1 tbsp light soy sauce and 1 tsp sugar. Toss in the halved dried chiles (8 pieces). Simmer gently 8–10 minutes so the chili and bean paste infuse the broth.

Aromatic oil & spice

Make fragrant chili oil

In a small saucepan, heat 6 tbsp vegetable oil over medium-high until shimmering but not smoking (about 350°F/175°C if you use a thermometer). Add the sliced garlic, julienned ginger and the white parts of the scallions. Fry briefly (30–45 seconds) until fragrant and the garlic edges just begin to color — do not burn. Remove from heat immediately.

Finish oil and combine

Carefully strain the hot oil through a fine mesh sieve into the simmering broth to carry the aromatics and pick up color. Add the toasted crushed Sichuan peppercorns to the broth (reserve a small pinch for garnish if desired). Stir gently and simmer 3 minutes more to meld flavors. Taste and adjust salt (about 1/2 tsp) and a little more soy if needed.

Vegetables & Add-ins

Prepare vegetables

Add the napa cabbage (3 cups), wood ear/shiitake mushrooms (1 cup), bamboo shoots (1 cup), tofu (8 oz cubes) and bean sprouts (2 cups) to the simmering broth. Simmer until vegetables are just tender, about 3–5 minutes. This creates the communal hotpot base and cooks vegetarian components.

Cooking the protein

Cook protein in broth

Slide marinated protein into the simmering broth in batches so the temperature recovers quickly. Beef or lamb slices will cook in 20–40 seconds until just tender. Fish pieces will take 2–3 minutes until opaque and flake easily. Remove cooked protein with a slotted spoon to serving bowls or keep in the pot to continue simmering gently if you prefer communal dining.

Finishing & Garnish

Final seasoning

Stir in 2 tbsp chili oil (or to taste) and 1 tsp black or rice vinegar to brighten the broth. Sprinkle 1 tsp toasted sesame seeds and the reserved pinch of Sichuan peppercorn powder if you want extra numbness. Adjust salt to taste.

Serve

Ladle the hot Ma–La pot into individual bowls or serve family-style. Garnish with chopped cilantro (2 tbsp) and sliced scallion greens (2 stalks). Provide extra chili oil and vinegar at the table for guests to adjust heat and tang.