Mala Sichuan Bistro

Name: Mala Sichuan Bistro
Address: 600 N Shepherd Drive, Suite 453, Houston, TX, 77007, US
Telephone: 832-767-5402

Sichuan Chinese

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600 N Shepherd Drive, Suite 453, Houston, TX 77007
832-767-5402
Last verified: August 2026
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Spicy and Crispy Chicken风味辣子鸡丁$18.39
Fried Rice炒饭$13.79
Mapo Tofu麻婆豆腐$16.09
Chow Mein炒面$13.79
Eggplants in Spicy Garlic Sauce鱼香茄子$16.09
Dry Fried Double Veggies干煸双素$16.09
Kung Pao Chicken宫保鸡丁$17.24
Sautéed Baby Bok Choy炒青冈菜$13.79
Yangzhou Style Fried Rice扬州炒饭$13.79
Water Boiled Fish Fillet水煮鱼片$18.39

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Fried Rice · Yangzhou Style Fried Rice.
Chow mein: Stir-fried egg noodles. Cantonese-style versions crisp the noodles into a pancake and pour the stir-fry over them; the softer, tossed-together style is more common on American-Chinese menus. Either way the name means "fried noodles". On this menu as: Chow Mein.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Chicken.
Dry-fried green beans: Green beans (or shredded beef) flash-fried in oil until blistered and wrinkled, then tossed with minced pork, preserved vegetable, garlic and chili. "Dry-fried" (gan bian) is the technique: no sauce, just a hot wok and seasoning that clings. On this menu as: Dry Fried Double Veggies.
Water-boiled fish: Despite the innocent name, one of the fieriest Sichuan dishes: sliced fish or beef poached in a broth loaded with chili, doubanjiang and Sichuan peppercorn, then finished with a pour of smoking-hot oil over more chilies. Served in a wide bowl over bean sprouts or cabbage. On this menu as: Water Boiled Fish Fillet.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Kung paotypically $16 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Chow meintypically $13.99 across 91 menus
Bok choytypically $14.99 across 85 menus
Dry-fried green beanstypically $16 across 47 menus
Water-boiled fishtypically $18.99 across 10 menus

Mala Sichuan Bistro on our other sites

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Mala Sichuan Bistro

Menu

Menu

How these dishes compare

Mala Sichuan Bistro on our other sites

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