Mala Xiang Guo
The Meatmen
August 25, 2018
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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Ingredients
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 |
Directions
1.
In a pot off water with salt, blanch vegetables in batches, individually. (lotus root, baby corn and broccoli)
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2.
Soak korean sweet potato noodles in boiling water for 10 minutes, drain and set aside.
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3.
Soak dried beancurd skin in boiling water for 10 minutes, drain and set aside.
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4.
In pan with oil, stir fry ginger and garlic until fragrant.
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5.
Add in chilli padi and Szechuan peppercorns.
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6.
Add in mala paste.
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7.
Add in pork belly slices, potato noodles and beancurd skins.
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8.
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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9.
Stir fry and evenly coat ingredients with mala paste.
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10.
Drizzle in Hua Tiao wine and light soy sauce.
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11.
Mix well. Serve on plate and garnish with coriander and peanuts.
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