Mala Xiang Guo
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 5pax 20minutes
Cook Time
10minutes
Servings Prep Time
4 to 5pax 20minutes
Cook Time
10minutes
Ingredients
  • 2tbsp cooking oil
  • 6cloves garlic
  • 14 dried chilliSoaked and cut into small pieces
  • 1packet instant mala sauceweigh about 110g. add more if desired
  • 1½tbsp light soy sauceto taste
  • 1½tbsp sesame oilto taste
  • 1tsp fish sauceto taste
  • 1tbsp sugaradd it in if it’s too spicy to taste
Ingredients (A)
  • 9 meatballs
  • 7 baby corndiagonally cut
  • 3 king mushroomsliced thinly
  • 8 shiitake mushroomrinsed
  • 1 instant noodle
  • 10pieces dried black fungussmall size (soaked in hot water till softened and drained)
  • 2sticks dried beancurd skin / tau keesoaked in water until softened and cut into bite size
  • 50g broccoli florets
Ingredients (B)
  • 50g enoki mushroomstrimmed and rinsed
  • 80g round cabbagesliced into 2cm widths
  • 2bundles nai baiRinsed
  • 120g pork slicesshabu shabu
Garnish
  • toasted peanuts
  • coriander leavesroughly chopped
Instructions
Step 1: Parboil the ingredients
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Garnish with roasted peanuts and coriander. Serve with a bowl of white rice.