Mala Xiang Guo

45 minutes


4 pax

There are defineally lots of Mala fans out there, so we decide to come up with our version of Mala Xiang Guo. You can always adjust the level of Mala to your preference be it 大辣 or 小辣 and also customise your own combination of ingredients. All we can say is looks can be deceiving, warning this is not for the faint hearted!

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Adjust Servings
100g Mala paste
2tbsp oil
1tbsp Szechuan peppercorns (crushed)
10g ginger
1tbsp minced garlic
5chilli padis
2tbsp light soy sauce
2tbsp Hua Tiao wine
100g lotus root
100g shimeji mushrooms
50g wood ear mushrooms
50g dried beancurd skins
100g napa cabbage
100g broccoli
50g korean potato noodles
100g thinly sliced pork belly
5baby corn
4sprig spring onions
Coriander and toasted peanut for garnish



In a pot off water with salt, blanch vegetables in batches, individually. (lotus root, baby corn and broccoli)
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Soak korean sweet potato noodles in boiling water for 10 minutes, drain and set aside.
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Soak dried beancurd skin in boiling water for 10 minutes, drain and set aside.
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In pan with oil, stir fry ginger and garlic until fragrant.
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Add in chilli padi and Szechuan peppercorns.
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Add in mala paste.
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Add in pork belly slices, potato noodles and beancurd skins.
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Add in blanched lotus root slices, shimeji mushrooms, wood ear mushrooms, napa cabbage, blanched baby corn, blanched broccoli and spring onions.
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Stir fry and evenly coat ingredients with mala paste.
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Drizzle in Hua Tiao wine and light soy sauce.
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Mix well. Serve on plate and garnish with coriander and peanuts.
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