Spicy and Numbing Mala Xiang Guo: A Addictive Stir-Fry
Homemade Mala Xiang Guo Recipe for a Flavorful Feast
Mala Xiang Guo is like a dry version of Mala Tang! This dish features a delightful combination of savory meats, fresh seafood, and crisp vegetables, all tossed in an addictive spicy and numbing sauce. Infused with chili oil, Sichuan peppercorn oil, and fiery chilies, its bold flavors are incredibly moreish, making it perfect as a flavorful snack or a satisfying meal. It’s an absolute delight, especially with a cold beverage!
Main Ingredients- 200g cocktail shrimp
- 300g ham or sausages
- 200g bean sprouts
- 200g thinly sliced beef brisket (or other thinly sliced beef)
- 100g baby bok choy
- 100g crown daisy (tong ho)
- 1 packet Mala Xiang Guo sauce (products with separate dried chili and paste packets offer richer flavor)
- 200g lotus root
- 300g imitation crab sticks
Seasoning & Aromatics- 1 Tbsp oyster sauce
- 1 tsp MSG (optional)
- 1 tsp sugar
- 1 Tbsp minced garlic
- 1/2 stalk green onion (chopped)
- Pinch of black pepper
- A drizzle of sesame oil
- 1 Tbsp oyster sauce
- 1 tsp MSG (optional)
- 1 tsp sugar
- 1 Tbsp minced garlic
- 1/2 stalk green onion (chopped)
- Pinch of black pepper
- A drizzle of sesame oil
Cooking Instructions
Step 1
For the best flavor, use a Mala Xiang Guo sauce that comes with separate dried chilies and a sauce base. This combination yields a richer and more complex taste. Please follow the instructions on your sauce packet for preparation.
Step 2
Wash the baby bok choy and crown daisy thoroughly. Blanch them in boiling water with a pinch of salt for about 30 seconds to 1 minute. The key is to keep them crisp and vibrant.
Step 3
Prepare the lotus root. Peel and slice it into bite-sized pieces. Boil the lotus root slices in water for 3-5 minutes until tender but still slightly firm. Avoid overcooking to maintain a pleasant bite.
Step 4
Slice the ham, sausages, and imitation crab sticks into convenient, bite-sized pieces (e.g., 1-2 cm thick, 3-4 cm long). This ensures even cooking and better sauce absorption.
Step 5
Peel and devein the cocktail shrimp. Blanch them in boiling water for just 1-2 minutes. Overcooking can make the shrimp tough.
Step 6
Heat a tablespoon of cooking oil in a large wok or pan over medium-low heat. Add dried chilies (optional, adjust quantity to your spice preference) and stir-fry to release their aroma.
Step 7
Add the minced garlic and chopped green onions. Stir-fry until fragrant, about 1-2 minutes. Infusing the oil with these aromatics is crucial for building flavor.
Step 8
Add the thinly sliced beef brisket and bean sprouts to the pan. Stir-fry until the beef begins to cook. Then, add about half of the Mala Xiang Guo sauce and stir-fry to coat the ingredients evenly.
Step 9
Now, add the blanched baby bok choy, crown daisy, and lotus root, along with the sliced ham, sausages, imitation crab sticks, and shrimp. Pour in the remaining Mala Xiang Guo sauce, oyster sauce, sugar, and MSG (if using). Stir-fry quickly to ensure all ingredients are well-coated with the sauce.
Step 10
Finish by sprinkling a pinch of black pepper and a drizzle of sesame oil for added aroma. Give it one final quick stir.
Step 11
Transfer the finished Mala Xiang Guo to a serving plate. Serve immediately while hot for the best taste and texture.
Step 12
Enjoy your delicious Mala Xiang Guo! Its uniquely spicy and numbing flavor is incredibly satisfying and perfect for relieving stress. It pairs wonderfully with a cold beer, making it an ideal dish for gatherings or a special treat at home. Enjoy creating this exciting dish in your own kitchen!
