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MALA XIANG GUO

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

104.47 g

Sodium (mg)

583.93 mg

Vitamin A (IU)

846.14 IU

Saturated Fat (g)

4.25 g

Energy (kcal)

772.55 kcal

Fat (g)

26.17 g

Trans Fat (g)

0.06 g

Salt (g)

1.45 g

Calcium (mg)

342.06 mg

Monounsaturated Fat (g)

12.53 g

Cholesterol (mg)

78.75 mg

Iron (mg)

8.79 mg

Vitamin C (mg)

117.81 mg

Fibre (g)

13.63 g

Sugars (g)

9.75 g

Protein (g)

34.7 g

Potassium (mg)

1392.75 mg

Total

417.87 g

2335.73 mg

3384.57 IU

17.01 g

3090.2 kcal

104.67 g

0.23 g

5.81 g

1368.26 mg

50.13 g

315 mg

35.17 mg

471.25 mg

54.51 g

39.01 g

138.79 g

5571.01 mg

  • 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
  • 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.