All your favourite meat, mushroom and vegetables coated in deliciously spicy mala (麻辣) sauce! The dish is super addictive as the aromatic peppercorns leave a numbing, tingly sensation after each mouthful and simply makes you want to eat more. This Mala Xiang Guo recipe is from home cook Wiffy, who is a foodie and loves sharing recipes on Noob Cook.
| Servings | Prep Time |
| 4 to 5 pax | 20 minutes |
| Cook Time |
| 10 minutes |
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All your favourite meat, mushroom and vegetables coated in deliciously spicy mala (麻辣) sauce! The dish is super addictive as the aromatic peppercorns leave a numbing, tingly sensation after each mouthful and simply makes you want to eat more. This Mala Xiang Guo recipe is from home cook Wiffy, who is a foodie and loves sharing recipes on Noob Cook.
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Ingredients
- 2 tbsp cooking oil
- 6 cloves garlic
- 14 dried chilli Soaked and cut into small pieces
- 1 packet instant mala sauce weigh about 110g. add more if desired
- 1½ tbsp light soy sauce to taste
- 1½ tbsp sesame oil to taste
- 1 tsp fish sauce to taste
- 1 tbsp sugar add it in if it’s too spicy to taste
Ingredients (A)
- 9 meatballs
- 7 baby corn diagonally cut
- 3 king mushroom sliced thinly
- 8 shiitake mushroom rinsed
- 1 instant noodle
- 10 pieces dried black fungus small size (soaked in hot water till softened and drained)
- 2 sticks dried beancurd skin / tau kee soaked in water until softened and cut into bite size
- 50 g broccoli florets
Ingredients (B)
- 50 g enoki mushrooms trimmed and rinsed
- 80 g round cabbage sliced into 2cm widths
- 2 bundles nai bai Rinsed
- 120 g pork slices shabu shabu
Garnish
- toasted peanuts
- coriander leaves roughly chopped
Instructions
Step 1: Parboil the ingredients
- Add water to the wok/large pan and bring it to a boil. Add ingredients set (A) and cook for 2 mins. Drain water from ingredients and set aside.
- Place all ingredients set B into the wok and cook for 1 min. Drain water from ingredients and set aside.
Step 2: Cook, garnish and serve
- In a wok/large pan, heat the oil and stir-fry garlic and chilli till aromatic. Add in the instant mala sauce. Stir-fry briefly for about 1 – 2 mins till fragrance is released.
- Add in all the parboiled ingredients. Season with light soy sauce, sesame oil and fish sauce. Stir fry till everything is cooked and evenly mixed.
- Garnish with roasted peanuts and coriander. Serve with a bowl of white rice.