Homemade Mala Xiang Guo with Haidilao Sauce: An Aromatic Stir-Fry Delight
Easy Recipe for Spicy & Numbing Mala Xiang Guo Using Haidilao Sauce at Home
Are you a fan of the tingling, spicy sensation of Mala? If so, you’ll love Mala Xiang Guo even more than Mala Tang! This dish offers the fun of picking and choosing from a variety of ingredients stir-fried in a flavorful Mala sauce. The addictive numbing and spicy aroma is incredibly delicious, perfect with steamed white rice or as a satisfying bar snack. We’re using the popular Haidilao Mala Xiang Guo sauce for an authentic taste that’s easy to achieve at home. Feel free to add any ingredients you love! A recommended combination includes plenty of vegetables, along with potatoes and lotus root for a delightful crunch and appealing presentation. Remember, vegetables shrink significantly when cooked, so don’t be shy about adding more than you think you’ll need. Let’s learn how to make Mala Xiang Guo right in your own kitchen!
Mala Xiang Guo Ingredients- 60g Flat Glass Noodles
- 2.5 pieces Dried Tofu Skin (Fuzhu)
- 5g Dried Wood Ear Mushrooms
- 150g Fresh Lotus Root
- 1 medium Potato
- 4 heads Baby Bok Choy
- 1 King Oyster Mushroom
- 200g Fresh Bean Sprouts
- 100g Rice Cake Soup Slices (Tteokguk Tteok)
- 250g Peeled and Deveined Shrimp
- 1 packet Haidilao Mala Xiang Guo Sauce (approx. 100-120g)
- 150g Sausage
Cooking Instructions
Step 1
Begin by rehydrating the ingredients that require soaking. For the flat glass noodles, soak them in lukewarm water until they are pliable and can be bent easily without breaking.
Step 2
Soak the dried wood ear mushrooms in water until they are fully softened and have a pleasant, slightly chewy texture. Gently separate the layers as they rehydrate.
Step 3
Soak the dried tofu skin (fuzhu) in water. It’s ready when the tough central core is no longer palpable and the pieces have turned white and softened. This ensures a tender bite.
Step 4
Slice the lotus root into uniform rounds, about 5mm thick. To prevent discoloration and remove any astringency, place the sliced lotus root in a bowl of water with 1 tablespoon of vinegar for a few minutes.
Step 5
Peel the potato and cut it into matchsticks or thin strips, similar in thickness to the lotus root slices.
Step 6
Bring a pot of water to a rolling boil, adding 1 tablespoon of salt. Add the sliced lotus root and blanch for 10 minutes for a firm-crisp texture, or 15 minutes for a softer consistency.
Step 7
Drain the blanched lotus root and immediately rinse it under cold running water to stop the cooking process. Drain thoroughly and set aside. This step helps maintain its crispness.
Step 8
In the same boiling water (or fresh boiling water), add the potato strips and blanch for approximately 3 minutes. They should be slightly tender but still hold their shape, as they will be stir-fried later.
Step 9
Prepare the baby bok choy by trimming the ends and separating the leaves. Wash them thoroughly under running water and pat them dry.
Step 10
Slice the king oyster mushroom into bite-sized pieces. Making a few shallow cuts on the surface can help it absorb more sauce.
Step 11
Rinse the bean sprouts under cold water. It’s best to rinse them just before adding them to the wok to ensure maximum crispness.
Step 12
If your rice cake soup slices (tteokguk tteok) are hard, soak them in water for about 10 minutes or microwave them for 1-2 minutes until softened and pliable. This prevents them from being too chewy when stir-fried.
Step 13
Thaw the shrimp if frozen. Peel and devein them, then pat them completely dry with paper towels. Removing excess moisture is crucial for proper searing and to prevent oil splattering.
Step 14
Slice the sausage into desired pieces. Making small scores or cuts on the surface can help it cook evenly and absorb the flavors.
Step 15
Prepare the Haidilao Mala Xiang Guo Sauce. This particular brand is known for its robust spice and numbing (mala) flavor profile, which we find particularly appealing. You can adjust the amount used based on your preference for spiciness.
Step 16
Heat a wok or large skillet over medium-high heat and add a generous amount of cooking oil (canola oil is recommended). Once the oil is hot, add the prepared shrimp and stir-fry until they turn pink and are cooked through.
Step 17
Once the shrimp are almost cooked, add the entire packet of Haidilao Mala Xiang Guo Sauce to the wok. Stir it into the hot oil to release its aromatic fragrance.
Step 18
Add the blanched lotus root and potato strips to the wok. Stir-fry gently for a minute or two, ensuring they are coated evenly with the sauce. Keep the heat at medium to prevent the sauce from burning.
Step 19
Now, add the ingredients that require less cooking time: the king oyster mushrooms, rice cake slices, and sliced sausage. Stir-fry briefly until they are heated through and lightly cooked.
Step 20
When the rice cakes and sausage are cooked, add the rehydrated tofu skin, wood ear mushrooms, baby bok choy, and bean sprouts. Toss everything together gently to combine with the sauce.
Step 21
Cook for just a short time, about 5 quick tosses, to allow the vegetables like bok choy and bean sprouts to wilt slightly but retain their crispness. Immediately turn off the heat. Overcooking will make the vegetables soggy.
