Ma La Xiang Guo

Ma La Xiang Guo is a spicy, aromatic stir-fry dish that features a variety of ingredients cooked together to create a delightful and bold flavor profile. Perfect for a midnight snack, it combines the numbing sensation of Sichuan peppercorns with the heat of chili oil, making it irresistible.

Ingredients

• Chinese eggplant - 200 grams
• Shiitake mushrooms - 100 grams
• Tofu (firm) - 150 grams
• Snow peas - 100 grams
• Sichuan peppercorns - 1 teaspoon
• Dried red chili peppers - 5 pieces
• Garlic - 3 cloves
• Ginger - 1 inch piece
• Green onion - 2 stalks
• Soy sauce (gluten-free) - 2 tablespoons
• Chili oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Salt - to taste

Steps

1. Prepare all ingredients: slice the eggplant, mushrooms, and tofu into bite-sized pieces, trim the snow peas, mince the garlic and ginger, and chop the green onion.
2. In a dry skillet, toast the Sichuan peppercorns and dried red chili peppers over medium heat for about 2 minutes until fragrant, then remove and set aside.
3. In a large wok or frying pan, heat the vegetable oil over high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until aromatic.
4. Add the sliced tofu and cook until golden brown on all sides, about 5 minutes.
5. Add the eggplant, shiitake mushrooms, and snow peas to the pan. Stir-fry for another 5-7 minutes until the vegetables are tender.
6. Return the toasted Sichuan peppercorns and dried chili peppers to the wok. Add the soy sauce, chili oil, and sesame oil, mixing well to coat all ingredients.
7. Cook for an additional 2-3 minutes, adjusting salt to taste.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and spices.
• Contains plant-based protein from tofu.

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