Spicy Mala Stir-fry (Mala Xiang Guo) at Home
Surprisingly Simple Mala Xiang Guo Recipe
Did you have leftover hot pot ingredients that are taking up too much space in your fridge? Don’t worry! We’ll make Mala Xiang Guo, which shares many ingredients with hot pot, and use up those leftovers. Here’s a recipe for Mala Xiang Guo that’s easier than you think and perfect for enjoying at home.
Main Ingredients- 300g thinly sliced pork belly (Daepae Samgyeopsal)
- 1 large leek
- 3 heads of bok choy
- 5 leaves of napa cabbage
- 1 handful of wide, flat glass noodles (approx. 50g)
- Dried tofu skin or dried tofu sheets (as desired)
- 1 bag of bean sprouts (generous amount)
- 5 Tbsp cooking oil or chili oil
- Store-bought Mala paste (adjust to taste and quantity of ingredients)
Cooking Instructions
Step 1
Since Mala Xiang Guo is a quick stir-fry, the first step is to prepare all your ingredients. Having everything prepped and ready to go will significantly speed up the cooking process.
Step 2
First, soak the wide, flat glass noodles and dried tofu in lukewarm water for several hours beforehand until softened. This ensures they have a pleasant chewy texture. For the bok choy, wash them thoroughly, then make a cross (+) cut at the base of each head to help them separate easily and absorb flavor better. Cut the napa cabbage into bite-sized pieces, about 2-3 sections per leaf. Rinse the bean sprouts and drain them well.
Step 3
Heat a wide pan over medium heat. Add 5 tablespoons of cooking oil or chili oil. Add the chopped leeks and stir-fry until fragrant, creating a flavorful leek oil. This step greatly enhances the overall aroma and depth of the dish.
Step 4
Once the leek oil is aromatic, add the thinly sliced pork belly. Break it up with your spatula and stir-fry until it’s browned and cooked through. The rendered pork fat will add a delicious richness to the stir-fry.
Step 5
When the pork belly is nicely browned, add the prepared napa cabbage, bok choy, soaked glass noodles, and dried tofu to the pan. Add a generous amount of your chosen store-bought Mala paste, adjusting to your spice preference. Stir-fry everything quickly to ensure all ingredients are evenly coated with the sauce. It’s important to stir-fry efficiently so the ingredients cook evenly.
Step 6
Once the ingredients have cooked slightly with the Mala sauce, add the prepared bean sprouts last. Stir-fry just until the bean sprouts are wilted but still retain a pleasant crunch. Avoid overcooking them, as they can become mushy.
Step 7
When all the ingredients are perfectly stir-fried and coated in the delicious sauce, turn off the heat. Transfer the appetizing Mala Xiang Guo to a serving plate. Congratulations, you’ve made a fantastic Mala Xiang Guo right at home!
