MALA XIANG GUO

MALA XIANG GUO

  • Dairy free
Spicy food enthusiasts like me will find themselves helplessly drawn to the devilishly hot indulgence that is Mala Xiang Guo (mala stir-fry pot)
	    
               
  • 20 mins

    Cooking Time

  • Medium

    Difficulty

  • 20 mins

    Prep Time

  • 4 People

    Serves

  • 3 stalks celery, cut into chunks
  • 150 g oyster mushrooms
  • 2 bean curd stick, soaked and cut into sections
  • 350 g lotus root, sliced thinly
  • 200 g sliced lean pork or pork belly
  • 150 g cabbage, sliced
  • 30 g black fungus, washed and soaked
  • 1 pack instant noodles, blanched
  • 1/4 cup roasted peanuts
  • 1/2 cup spring onion, cut into sections
  • 1/4 cup coriander
  • 1/2 chinese parsley, cut into sections
  • 1 onion, sliced
  • 10 dried chilli
  • 3 bird's eye chilli
  • 4 sliced ginger
  • 1 tbsp minced garlic
  • 1 tbsp Szechuan peppercorns
  • 1 tbsp cooking oil

Seasonings

  • 2 tsp Knorr SavorRich Chicken Concentrated Seasoning
  • 2 tbsp crispy chilli oil
  • 1 tbsp light soy sauce
  • 1 tsp black vinegar
  • 1/2 tsp sesame oil
  • 2 tbsp hua tiao wine
  • 1/2 tbsp brown sugar
  • pepper

  1. Heat 1 tbsp of oil in a wok, saute szechuan pepper till fragrant. Add ginger, garlic, onion, dried chilli, spring onion, chinese parsley, bird eye chilli, stir and cook for a few minutes

  2. Over medium high fire, cook sliced pork, when its almost cooked, mix lotus roots, celery, cabbage, beancurd stick, oyster mushrooms, black fungus, quickly fry for 3-5 minutes.

  3. Add instant noodles, continue to cook for another 3 minutes.

  4. Season mala vegetables with all the seasonings, taste and adjust the seasonings to your preference.

  5. Lastly, add roasted peanuts and coriander. Mix well and serve hot.

	    
           

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