Spicy Mala Xiang Guo: A Delectable Taste of Home!
Impressive Homemade Mala Xiang Guo: A Recipe You Can Easily Follow!
Introducing an easy-to-follow Mala Xiang Guo recipe that you can prepare right at home. This dish promises an exciting blend of spicy and numbing flavors that will surely delight your palate.
Main Ingredients
- Haochi Mala Sauce 100g (adjust to your spice preference)
- Rehydrated Dried Tofu Skin (Fuzhu) 40g
- Fresh Bok Choy 100g
- Crispy Lotus Root 30g
- Sweet Onion 70g
- Rehydrated Chinese Glass Noodles 70g
- Aromatic Shiitake Mushrooms 35g
- Vibrant Green Bell Pepper 30g
- Colorful Red Bell Pepper 30g
- Tender Beef Chuck Roll 100g
- Dried Vietnam Chilies for heat 7g
Cooking Instructions
Step 1
Begin by building the flavor base. Heat a generous amount of oil in a pan over medium-low heat. Add minced garlic and sauté until it turns golden brown and becomes fragrant. This step is crucial for releasing the aromatic garlic essence. For an extra layer of aroma, you can also add minced scallions along with the garlic.
Step 2
Sear the beef to lock in its juices. Once the garlic is fragrant, add the beef chuck roll to the pan. Stir-fry over high heat until the beef is no longer pink. Be careful not to overcook the beef, as it can become tough.
Step 3
Combine the vegetables and noodles. When the beef is partially cooked, add the bok choy, rehydrated dried tofu skin (fuzhu), onion, and the rehydrated Chinese glass noodles. Continue to stir-fry until all the ingredients are well combined.
Step 4
Introduce more texture and spice. Now, add the bell peppers (both green and red), lotus root, and the dried Vietnam chilies. Stir-fry over high heat just until the vegetables are slightly tender but still retain some crispness. Avoid overcooking to maintain their delightful crunch.
Step 5
The magic of Mala Sauce! It’s time to add the Haochi Mala Sauce. Pour in the sauce, adjusting the amount according to your preferred level of spiciness. For an even more intense and infused mala flavor, consider adding the sauce in two stages: add half while cooking the meat and the other half when adding the vegetables. This technique helps the sauce penetrate the ingredients more thoroughly.
Step 6
Add the finishing touch with bean sprouts. Bean sprouts cook very quickly. Add them towards the end, just as the other vegetables are becoming tender, to ensure they remain crisp and fresh. Stir-fry briefly to prevent them from releasing too much water.
Step 7
Plate and serve! Transfer the beautifully cooked Mala Xiang Guo to a serving dish. Garnish with finely chopped spring onions for a touch of freshness and visual appeal. Enjoy this flavorful dish while it’s hot!
