HOT AND SPICY MALA POT (香味麻辣小炒)

Name: HOT AND SPICY MALA POT (香味麻辣小炒)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp celery (cut slices); oyster mushroom; bean curd stick 腐竹 (soak in water); 1 lotus root (cut into thin slices); 200 g sliced pork meat; A few stalks spring onion; Some coriander; 8 - 10 dried chilli; 3 - 5 bird eye chilli (you may add more or less depends on your level of spicyness); 4 slice ginger; 1 tbsp minced garlic; 1 - 2 tbsp lao gan ma 老干妈 crispy chilli oil; 1 tbsp Szechuan pepper (花椒) cooking oil; seasonings; 1 tbsp oyster sauce; 2 tbsp light soya sauce; 1 tbsp Knorr Hao Chi Seasoning; white pepper; black pepper; 1 tsp white vinegar; 1/2 tsp sesame oil; 3 tbsp hua tiao wine; 1/2 - 1 tbsp sugar to taste

If you are a fan of the much-raved-about mala taste, then this recipe is perfect to help you create the flavor at home! It's not as difficult as it looks!

30 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
4 People

Serves

Ingredients

1 tbsp celery (cut slices)
oyster mushroom
bean curd stick 腐竹 (soak in water)
1 lotus root (cut into thin slices)
200 g sliced pork meat
A few stalks spring onion
Some coriander
8 - 10 dried chilli
3 - 5 bird eye chilli (you may add more or less depends on your level of spicyness)
4 slice ginger
1 tbsp minced garlic
1 - 2 tbsp lao gan ma 老干妈 crispy chilli oil
1 tbsp Szechuan pepper (花椒) cooking oil
seasonings
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp Knorr Hao Chi Seasoning
white pepper
black pepper
1 tsp white vinegar
1/2 tsp sesame oil
3 tbsp hua tiao wine
1/2 - 1 tbsp sugar to taste

Cooking Methods

Heat oil in wok, put ginger and toss. Add garlic and szechuan pepper, fry till fragrant. Add dried chilli and bird eye chilli, stir fry for a while.
Put pork meat until half cooked, add lotus roots and stir. Add celery, cabbage, bean curd stick follow by oyster mushrooms and fry until they are half cooked.
Put the Lao gan ma (老干妈) crispy chilli oil, mix well and then add in all the seasonings to taste.
Lastly, add the spring onion and coriander. Mix well and serve hot.