Mala Dry Pot Recipe

Marinate proteins

In a large bowl combine the beef, fish, shrimp and calamari. Add the marinade ingredients (2 tbs light soy, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/4 tsp white pepper, 1/2 tsp sesame oil). Toss to coat thoroughly and let sit 15–20 minutes while preparing other components.

Optional: For a slightly crisp texture, heat oil in a wok or deep pan to 175°C (350°F) and flash-fry the marinated beef (in batches) for 20–30 seconds until just sealed but not fully cooked. Remove to a paper towel-lined tray. Repeat for fish and calamari (fish 30–45 sec; calamari 20–30 sec). Shrimp can be flash-fried 20–30 sec until pink. Drain. (If you prefer, skip frying and proceed directly to stir-frying.)

Prepare vegetables: Wash and trim all vegetables. Slice potatoes thinly and soak in water to remove excess starch. Pat everything dry before cooking.

Blanch firmer vegetables (potato slices and napa cabbage stems) in boiling salted water for 30–60 seconds until just beginning to tenderize, then shock in ice water and drain. This short pre-cook ensures everything finishes evenly in the sauce.

Heat a large wok or heavy skillet over medium-high heat. Add 4 tbs vegetable oil. When hot, add whole Sichuan peppercorns and dried chilies. Stir-fry 30–45 seconds until fragrant and the peppercorns release aroma—be careful not to burn the chilies.

Lower heat slightly and add the doubanjiang and chili bean sauce. Stir-fry the paste in the oil 1–2 minutes until the oil turns red and the paste becomes aromatic.

Add the minced garlic, ginger, and fermented black beans (if using). Stir 30–45 seconds until fragrant.

Pour in the chicken/seafood stock (250 ml), add 3 tbs chili oil, 1 tbs light soy, 1 tsp dark soy, 1 tsp sugar, 1 tsp salt and 1 tsp rice vinegar. Bring to a simmer and taste; adjust salt/heat as needed. Simmer 2–3 minutes to marry flavors.

Add the blanched potatoes and firmer vegetables and simmer 1–2 minutes. Then add the remaining vegetables (napa cabbage leaves, bok choy, mushrooms, carrots, rehydrated mushrooms/lily buds) and cook 1–2 minutes until just tender-crisp.

If you flash-fried proteins, add them back into the wok now along with any juices. If not, add marinated proteins now. Stir gently to combine and simmer 1–2 minutes to finish cooking seafood and beef (do not overcook).

Mix the cornstarch slurry (2 tsp cornstarch + 2 tbs cold water) and swirl into the simmering sauce to slightly thicken. Cook 30–60 seconds until glossy. Taste and adjust seasoning (salt, soy, vinegar) as needed.

Turn off the heat and drizzle 1 tsp sesame oil over the pot. Toss gently to coat. Transfer the mala dry pot to a large shallow serving dish or individual bowls.

Garnish with scallion pieces, cilantro leaves, toasted sesame seeds, and an extra spoonful of chili oil or crushed Sichuan peppercorns if desired. Serve immediately with steamed rice or plain noodles.