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MALA XIANG GUO
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 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
- 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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