Mala Xiang Guo - Easy Recipe for Home
Ingredients
Fresh & Dried Vegetables
- Handful of Dried Bean Curd sticks (Tofu Skin Sticks)
- Handful of Chinese Glass Noodles
- Handful of Wood Ear Mushrooms
- Handful of Lotus Root
- 3-4 Whole Shiitake Mushrooms (Or use any mushroom of choice)
- Handful of Chopped Green Cabbage
- Handful of Bok Choy (Or Spinach)
- Small amount of Cilantro (Optional)
Meat
- Handful of Shrimp
- Handful of Thinly Sliced Pork or Beef (Shabu Shabu Cuts)
Mala Sauce
- 1 Packet Hai Di Lao Mala Stirfry Sauce
- 3 Cloves Garlic
- 1 teaspoon Minced Ginger
Instructions
Prep Ingredients
- Dried Bean Curd Sticks - Use a pair of scissors to cut the dried bean curd sticks into finger-length pieces. Soak in cold water for at least 30 minutes or until soft.
- Chinese Glass Noodles - Soak in cold water for at least 30 or until soft.
- Dried Wood Ear Mushrooms - Soak the mushrooms in cold water for at least 30 minutes. Then use a pair of scissors to trim off the hard stem (reference video).
- Lotus Root - Peel the skin with a peeler and cut the root into thin pieces. Then fill a bowl with cold water and place in 3 small dashes of vinegar. This vinegar will help eliminate the astringent taste found in the roots. Let the pieces soak for 30 minutes.
- Shiitake Mushrooms - Dice into thin pieces.
- Green Cabbage - Roughly chop into small squares .
- Bok Choy (Or Spinach) - Chop the Bok Choy into smaller pieces.
- Garlic and Ginger (For Stir-Fry Sauce) - Carefully cut 3 cloves of garlic into thin slices. And mince a small piece of ginger - measure out 1 teaspoon.
Stir-fry Ingredients
- Place some Vegetable Oil into a wok. Place on medium heat at first. Once its hot, add in the sliced garlic and minced ginger. Stir-fry it around in the oil until it gets fragrant (careful not to let it burn). Then immediately add in the thinly sliced pork (or beef) slices and shrimp. Stir-fry it around for 10-15 seconds.
- Raise the heat to a medium-high heat. Now add in all of the other vegetables (except for the spinach or bok choy - we'll add that in at the very end)! Then add-in the noodles at the very end as well.
- Now, add in the Hai Di Lao Mala Stir-Fry Sauce Packet. Start by using ½ the packet - or use the whole packet if you're familiar with the spice!
- Stir fry everything until the hard vegetables are cooked through.
- When it looks almost done, add in the bokchoy (or spinach) and give it 1 additional minute of stir-frying.
- Turn off the heat. Plate and garnish the dish with chopped cilantro (optional)
- Enjoy your beautiful plate of Mala Xiang Guo with a bowl of fresh rice (and a cold beer!)
- Bon Appetit Ya'll!