Flavorful Seafood Mala Xiang Guo at Home
#SeafoodRecipe #MalaXiangGuo #HomemadeMala #SpicyNoodles #EasyMala
Create your own customizable Mala Xiang Guo at home by choosing your favorite ingredients! Just like at a specialized restaurant, you can pack your pot with fresh seafood and chewy fish balls for a satisfying and delicious meal. With a ready-made mala sauce, making this popular Sichuan stir-fry at home is incredibly easy. The signature numbing and spicy flavor of mala is distinct from the lingering heat of chili powder, offering a unique and addictive taste that’s truly captivating. This version is loaded with an assortment of vegetables, mushrooms, seafood, and fish balls, making for a delightful culinary experience.
Core Ingredients- 2 King Oyster Mushrooms
- 6 Wood Ear Mushrooms (soaked if dried)
- 150g Lotus Root (sliced)
- 5 pieces Broccoli Florets (thawed if frozen)
- 140g Frozen Mixed Seafood
- 120g Whelk (prepared)
- 6 Frozen Shrimp
- 300g Fish Balls
- 1 Tbsp Minced Garlic
- 3 Tbsp Scallions (chopped)
- Cooking Oil, as needed
Cooking Instructions
Step 1
Thaw the frozen mixed seafood, shrimp, and prepared whelk by soaking them in cold water. Once thawed, drain them thoroughly in a colander to remove excess moisture. Properly draining the seafood is key to a good stir-fry.
Step 2
Slice the king oyster mushrooms lengthwise into about 0.5cm thick pieces. If using dried wood ear mushrooms, rehydrate them and then cut them in half. If using frozen broccoli, thaw it and cut the florets into bite-sized pieces. (Feel free to add napa cabbage or regular cabbage for extra texture and flavor).
Step 3
Add fish balls for a delightful chewy texture. Mala Xiang Guo is highly customizable, so don’t hesitate to include other ingredients like beef, lamb, or your favorite vegetables according to your preference.
Step 4
Rinse the pre-sliced lotus root under running water until clean. The crisp texture of lotus root adds an interesting element to the dish.
Step 5
Heat a large, deep pan or wok over medium-low heat. Add cooking oil, minced garlic, and chopped scallions. Stir-fry until fragrant, about 1-2 minutes, creating a flavorful scallion and garlic oil base.
Step 6
Increase the heat to high. Add the prepared seafood (mixed seafood, shrimp, whelk) to the pan. Stir-fry quickly until the seafood is almost cooked through, ensuring it doesn’t clump together.
Step 7
Add the king oyster mushrooms, wood ear mushrooms, broccoli, fish balls, and lotus root to the pan with the seafood. Continue to stir-fry until the vegetables are tender-crisp.
Step 8
Sprinkle the sugar over the ingredients and stir-fry to coat. Then, add the oyster sauce and cooking wine. Continue to stir-fry over high heat for about a minute; this high-heat stir-frying will impart a pleasant ‘wok hei’ or smoky flavor.
Step 9
Now, it’s time to add the star ingredient: the mala sauce. Pour in the mala sauce and stir everything well to ensure all ingredients are evenly coated. You can adjust the amount of mala sauce to your spice preference.
Step 10
As the ingredients cook, they will release some moisture. Gradually add the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. It should be glossy and coat the ingredients nicely. Once thickened, remove from heat.
Step 11
Your delicious Seafood Mala Xiang Guo is ready! The numbing and spicy aroma is truly inviting. Serve it as a side dish with rice, or mix in some cooked noodles to create a hearty Mala Xiang Guo noodle dish. Enjoy this special homemade meal!
