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Mala Xiang Guo Ingredients
Filed Under: Ingredients
This is an ongoing compilation of ingredients which is suitable for “mala xiang guo” (spicy numbing stir-fry). Since I cook this dish regularly, I’ll update this list whenever I use something new!
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Instant mala paste for the stir-frying. Click here for more information. |
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The basic aromatics for the dish: dried chilli (for the heat) and finely chopped garlic. |
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Assorted vegetables: broccoli florets, baby corn (cut to shorter sections), enoki mushrooms (ends trimmed), lotus root (see below), shiitake mushroom caps (sliced thinly) and king mushrooms (see below). |
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This is king mushroom. Slice them thinly. |
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Lotus root, one of my favourite ingredients. Discard skin with vegetable peeler, sliced thinly and soak the lotus root slices in water until ready to use (within a day). Drain before using. They should be crunchy when cooked. |
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Round cabbage is great in the mala stir fry. Cut them to rough, bite-sized pieces. |
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Baby bok choy (xiao bai cai), sliced to shorter sections. |
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Nai Bai, ends trimmed |
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Oyster mushrooms, roughly cut to smaller pieces. |
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Dried beancurd skin. Use the type for braising, not the one for making fu chok. Just soak the dried beancurd skin sticks in a bowl of water until softened, and cut to shorter lengths. |
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Black fungus (if using the dried version, soak it in a bowl of hot water until reconstituted, drain and cut to smaller pieces). Pork or meat balls (halved if preferred), and thinly sliced pork (see below), cut to shorter sections. |
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Thinly sliced pork – use the type for hot pot (either sukiyaki or shabu shabu cut). For best results, choose pork with a bit of fats on. |
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Spam or luncheon meat – slice thinly. |
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Korean “tang hoon” (sweet potato glass noodles). Soak in a bowl of water until softened. Drain before using. |
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Korean flat oval rice cakes (dukguk). Use a small amount as required. |
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Imitation crab sticks, remove plastic covering, cut into two. |
Hi Wiffy! Please update how to cook soon :) Am wanting to try this out.
Recipe was already posted: CLICK HERE :)