Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Gan Guo Caihua)
Weeknight Dry Pot~~
I’m not sure y’all believed me the first time I shared a recipe for dry pot (gan guo or mala xiang guo), back in September 2015. Perhaps I did not convey how delicious it truly is. Or perhaps it seemed like too much effort. Or perhaps you’d just never heard of it—which is highly possible if you live outside China, where it’s been trendy for years. But dry pot is making its play in the U.S., moving out of the San Gabriel Valley to other places on the trending edge of Chinese food, so you’ll probably get a chance to try it before long. And then you’ll believe me.
A little over a year ago a restaurant opened in Manhattan’s East Village that specializes in dry pot. Its name, rather surprisingly, is Mala Project, and it’s gotten good reviews from both critics and my readers for its spicy pots. As is sometimes the set-up in China, you choose your proteins and vegetables from a long menu, and the chef quickly woks it all together in a house sauce of epic flavor and, usually, spiciness. The Mala Project owner shared one of the restaurant’s recipes with Tasting Table last year, which allows a peek into its house sauce. Even though that recipe doesn’t include all the 24 Chinese spices the chef uses—including, according to The New York Times, “orange peel, black cardamom, gardenias soaked and ground into powder, and Chinese medicines like dong quai (often called female ginseng)”—it’s appropriately complex, with close to 20 ingredients for the sauce alone.
So I haven’t tried that recipe because it also looks like a weekend-long project. My own recipe for Dry Pot Chicken is involved enough to be best for a weekend night. But perhaps you’ll try my newest dry pot recipe, which is simplified enough to be a weeknight dry pot. That’s exactly how it came about, as I tried to quickly whip up something for Fong Chong and me out of the vegetables in the fridge and took a few shortcuts with the recipe. Turns out we love it just as much as, if not more than, the dry pot chicken.
Other blogger recipes for mala xiang guo, which this dish is often called and which people seem to agree is a type of gan guo—a more complex and hedonistic version—start with making an oil infused with a dozen or so spices, then adding doubanjiang and a readymade hotpot sauce as the sauce. But like I said, this is weeknight dry pot, so I’m adding the spices directly to the pot along with a healthy dose of Sichuan chili flakes and Pixian douban, which is always in my fridge, of course, as it goes in so many Sichuan dishes. The sauce is a very close approximation of that for mala xiang guo with a fraction of the ingredients.
This version also has fewer main ingredients than the norm, as it is mostly vegetables and a bit of bacon. You can add more ingredients. You can add whatever you like. Just make sure to pre-cook each item, as it won’t be in the wok long enough to cook. Fong Chong prefers a version with tofu skin. Shrimp is nice. Or leave out the meat/fish for a vegetarian version that still has massive taste.
You can make mala dry pot even quicker next time by mixing up a small batch of the dry pot spices for the cupboard. Or you can make it even quicker than that—as I often do—by forgoing the spices and douban altogether and using our readymade mala xiang guo sauce. That’s true weeknight cooking.
We’re putting the mala xiang guo sauce on sale for a limited time in The Mala Market to encourage you to make this dish in any way you can and see what all the fuss is about. To adapt this recipe, omit the spice mix and the doubanjiang. Add 3 tablespoons of the mala xiang guo sauce in their place in Step 5.
- 2 teaspoons Sichuan chili flakes
- 1 teaspoon freshly roasted and ground Sichuan pepper (or more if your Sichuan pepper is not fresh and strong)
- ½ teaspoon kosher salt
- ½ teaspoon ground or crushed cumin seeds
- ½ teaspoon crushed fennel seeds
- ½ teaspoon mushroom powder (optional)
- 4 strips thick-cut American bacon, cut in ½-inch pieces (or a similar smoked meat or vegetarian substitute of your choosing)
- 1 small head cauliflower, cut and separated into bite-size chunks
- 10 ounces sugar snap peas, sliced crosswise ¼-inch thick
- 1 medium onion, thickly sliced
- 4 garlic cloves, thinly sliced
- 1 serrano chili, thinly sliced
- 8-10 whole dried Sichuan chilies (cut in half with seeds included for more heat)
- 1 tablespoon Pixian doubanjiang (chili bean paste)
- ⅓ cup chicken stock or water
- Make the spice mix by combining all ingredients in a small bowl. Coarsely crush cumin and fennel seeds in a mortar and pestle. Sichuan peppercorns should be ground in a spice or coffee grinder, or can be added whole if you do not mind eating around them in the final dish. Mushroom powder is a natural form of MSG and adds flavor but is not necessary.
- Heat wok over a high flame until wisps of heat start to rise, add bacon pieces and cook until crispy. Remove and drain on a paper towel.
- Bring a large pot of water to a boil and add cauliflower. When the water returns to a boil, cook cauliflower at a low boil for about 2 minutes. Add the sugar snap peas and cook with the cauliflower for 1 more minute, or until both vegetables are cooked but not soft. Drain vegetables in a colander.
- Clean wok and return to high heat. When wok is hot, add 1 tablespoon peanut or canola oil and heat until hot. Add onions to the wok and stiry-fry until they are wilted and starting to brown along the edges. Remove the onions and hold.
- Reheat wok, add 3 tablespoons oil, heat briefly and add the garlic and serrano chili. Stir-fry briefly then add the dried Sichuan chilies and stir-fry until they are fragrant but not burned. Push the garlic and chilies to the sides of the wok and add the spice mix to the well of oil in the center. Let it sizzle briefly, until fragrant, then add the chili bean paste and let cook briefly. Add the chicken stock or water and mix well.
- Add the cauliflower, snap peas, onion and bacon to the wok in that order, stir-frying and mixing all components together. When well mixed and hot, remove to a serving platter or bowl. Serve with steamed rice.