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!
100g Mala paste
2 tbsp oil
1 tbsp Szechuan peppercorns (crushed)
10g ginger
1 tbsp minced garlic
5 chilli padis
2 tbsp light soy sauce
2 tbsp 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
5 baby corn
4 sprig 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)
Soak korean sweet potato noodles in boiling water for 10 minutes, drain and set aside.
Soak dried beancurd skin in boiling water for 10 minutes, drain and set aside.
In pan with oil, stir fry ginger and garlic until fragrant.
Add in chilli padi and Szechuan peppercorns.
Add in mala paste.
Add in pork belly slices, potato noodles and beancurd skins.
Add in blanched lotus root slices, shimeji mushrooms, wood ear mushrooms, napa cabbage, blanched baby corn, blanched broccoli and spring onions.
Stir fry and evenly coat ingredients with mala paste.
Drizzle in Hua Tiao wine and light soy sauce.
Mix well. Serve on plate and garnish with coriander and peanuts.
