Mala Dry Pot Kabocha Squash recipe - ingredients, nutrition and when to eat it
This Chinese-style stir-fry combines kabocha squash, bell pepper, and onion with mala seasoning for a sweet, numbing heat.
This Chinese-style stir-fry combines kabocha squash, bell pepper, and onion with mala seasoning for a sweet, numbing heat. It works well as a side dish with rice or an easy dinner.
Chinese · 20 minutes to cook
Nutrition (per 310g serving): 205.1 kcal · protein 3.4g · carbohydrate 28.6g · fat 9.1g · sodium 373.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mala hot pot sauces vary in saltiness and heat. Start with a small amount, taste, then add more as needed.
Tips: Partially cook the kabocha squash ahead of time so it holds its shape without needing a long stir-fry.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Green bell pepper — 0.5 pc
- Onion — 0.3 pc
- Mala hot pot sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp