Mala Xiang Guo (Mala Dry Pot)

When the nights turn frosty and the fridge begins to overflow, you’ll want to cozy up with this sizzling bowl of mala dry pot, also called mala xiang guo. Dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. Each bite comes with a wonderfully concentrated, tingly sensation from the spice oil, thanks to the Sichuan peppercorns and dried chiles, and a dash of sweetness from the Shaoxing wine. When looking for dried chiles for this recipe, seek out chao tian jiao, or facing heaven chiles. If you can’t find them, chiles de árbol are a good substitute. Do not use dried bird chiles here; their heat will overpower the fragrant parts of this fragrant dish.

In the storied history of hot pot, mala dry pot would be considered an infant. Its origins are a bit hazy: Some say it’s from China’s Chongqing or Sichuan provinces while Sichuanese claim it was first spotted farther north in Beijing in the mid-2000s. Regardless, this spicy stir-fry is now just as prolific across China, Singapore, and even parts of America (see Málà Project in NYC).

This dish really comes down to three easy steps. First, blanch the core ingredients in groups or separately. Or, use 5–6 cups leftovers: cooked vegetables, mushrooms, and proteins and skip to step 2. Next, prep the spice oil for the stir-fry, which can be made up to 3 months in advance and stored in an airtight container in the refrigerator. Lastly, incorporate the spice oil, sauce ingredients, and core ingredients together in a wok or medium skillet. Rest assured, spice lovers; once you dig into this dish, you won’t be able to stop.

If you need any more convincing, mala dry pot is one of those rare recipes that can help clear out your fridge without sacrificing flavor. The versatile spice-infused oil pairs well with myriad ingredients—think leafy vegetables, mushrooms, quail eggs, fish balls, frozen fried tofu, or thinly sliced meat—which means you can customize your dry pot to your preferences.