Spicy & Numbing! Hearty Seafood Mala Xiang Guo
#MalaDish #MalaXiangGuoRecipe #LotusRootRecipe #WoodEarMushroomRecipe #MalaXiangGuoWithNoodles
Enjoy the addictive charm of Mala Xiang Guo at home with this abundant recipe! Using store-bought mala paste as a base, we’ve added crisp lotus root, chewy wood ear mushrooms, fresh vegetables, and plenty of seafood for a rich and satisfying flavor. It’s as fun as a buffet-style mala restaurant, where you can pick your own ingredients to create your perfect Mala Xiang Guo. The slightly bitter angelica leaves add a fragrant touch and enhance the overall aroma, while a final hint of smoky flavor elevates it to restaurant-quality. This Mala Xiang Guo, with its spicy and numbing kick, is sure to tantalize your taste buds and keep you coming back for more. Make it now!
Ingredients- Frozen mixed seafood (e.g., baby octopus, squid, shrimp) 600g
- Frozen mixed vegetables (your choice) 200g
- Lotus root (pre-cooked lotus root is convenient) 300g
- Wood ear mushrooms (fresh) 50g
- Mizuna greens 5 sprigs
- Angelica leaves (or stems) 5 sprigs
- Peeled garlic cloves 10
- Scallions 2 stalks
- Mala paste (store-bought) 80g
- Shao Xing wine or cooking sake 1 Tbsp
- Soy sauce 1 tsp
- Sugar 1 Tbsp
- Oyster sauce 1 Tbsp
- Natural seafood broth (or water) 500ml
- Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water, for thickening)
Cooking Instructions
Step 1
Prepare the wood ear mushrooms and lotus root. If using pre-cooked lotus root, rinse it thoroughly and slice it into bite-sized pieces. Fresh wood ear mushrooms do not need soaking; just rinse and slice them. If using angelica stems, prepare them now as they require a little time to cook.
Step 2
Thaw the frozen mixed seafood in advance. Using fresh seafood like baby octopus, squid, and shrimp will make it even more delicious.
Step 3
Prepare the store-bought mala paste, which is the heart of Mala Xiang Guo. A flavorful mala paste is key to the dish’s taste.
Step 4
Get the fragrant angelica leaves ready. Their slightly bitter taste complements the spicy mala paste and adds a wonderful aroma, also aiding digestion.
Step 5
Cut the scallions into large pieces and prepare the whole peeled garlic cloves. (Using sliced garlic will release more flavor, but whole garlic is also perfectly fine.)
Step 6
Heat oil in a wok or large pan. Add the prepared wood ear mushrooms, lotus root, chili peppers (optional), frozen mixed vegetables, and frozen mixed seafood. Stir-fry quickly until the ingredients are partially cooked. Once slightly tender, add the sugar and Shao Xing wine (or sake) and stir-fry to impart a smoky flavor.
Step 7
Add the prepared mala paste and pour in the seafood broth (or water). Bring to a rolling boil over high heat, allowing the ingredients to absorb the flavors thoroughly.
Step 8
Taste and adjust seasoning, adding oyster sauce if needed. The vegetables might release enough moisture to make the sauce watery.
Step 9
To achieve that authentic restaurant flavor, add a smoky char. If your home gas stove has low heat, use a culinary torch to lightly char the ingredients. (When using a torch, make sure to turn off the gas flame and proceed with caution.)
Step 10
Once all ingredients are cooked and have a hint of smoky flavor, add the angelica leaves at the very end and toss gently to release their aroma.
Step 11
Gradually add the cornstarch slurry while stirring to thicken the sauce to your desired consistency.
Step 12
Your Mala Xiang Guo is ready! Enjoy the delightful combination of crunchy lotus root, chewy wood ear mushrooms and vegetables, and flavorful seafood, all coated in a spicy and numbing sauce. Get ready to fall in love with the irresistible allure of mala. This hearty homemade Mala Xiang Guo is truly delicious!
