Mala Dry Pot recipe - ingredients, nutrition and when to eat it
Mala Dry Pot is made by stir-frying beef, shrimp, mushrooms, and vegetables in a numbing, spicy sauce.
Mala Dry Pot is made by stir-frying beef, shrimp, mushrooms, and vegetables in a numbing, spicy sauce. It pairs well with rice when you’re craving a rich lunch or dinner, and the ingredients are easy to customize to your liking.
Chinese · 20 minutes to cook
Nutrition (per 461g serving): 406.1 kcal · protein 31.2g · carbohydrate 15.6g · fat 24.1g · sodium 508.3mg
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: Drain the mung bean sprouts and napa cabbage well so the stir-fry doesn’t become watery.
Tips: The saltiness and numbing heat of mala sauce vary by product, so don’t add it all at once; taste and adjust as you go.
Tips: Beef and shrimp can become tough if overcooked, so cook them before the vegetables and set them aside briefly if you like.
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Ingredients (1 serving)
- Lean beef — 80 g
- Shrimp — 5 pc
- Mushrooms — 70 g
- Napa cabbage — 80 g
- Mung bean sprouts — 70 g
- Onion — 40 g
- Garlic — 2 pc
- Green onion — 20 g
- Malatang sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp