Spicy Mala Xiang Guo
Homemade Mala Xiang Guo: A Flavorful Dish for Your Kitchen
Are you currently obsessed with the bold flavors of Mala? If Mala Xiang Guo is your favorite, but dining out feels too expensive, you’ve come to the right place! I’ve recreated this popular dish at home, and I’m thrilled with the results. Even with a less powerful home stove, you can achieve a taste that rivals restaurant versions. This recipe is packed with various vegetables and hearty ingredients for a truly satisfying meal.
Main Ingredients
- Beef (thinly sliced)
- Napa Cabbage
- Bok Choy
- Bean Sprouts
- King Oyster Mushrooms
- Oyster Mushrooms
- Tofu
- Fried Tofu Pouch (optional)
- Scallions
- Cooking Oil
- Perilla Leaves
Seasoning
- Store-bought Mala Sauce
- Store-bought Mala Sauce
Cooking Instructions
Step 1
Heat a generous amount of cooking oil in a deep pan over medium-low heat. Add chopped scallions and sauté until fragrant, creating a flavorful scallion oil. Let the natural sweetness of the scallions infuse into the oil slowly.
Step 2
Once the scallions are aromatic, add the thinly sliced beef. Stir-fry until the beef is no longer pink. Be careful not to overcook, as it can become tough.
Step 3
When the beef is partially cooked, prepare to add the next set of ingredients.
Step 4
Add all the prepared vegetables (Napa cabbage, bok choy, bean sprouts, perilla leaves, king oyster mushrooms, and oyster mushrooms) to the pan. Stir-fry them together. Feel free to use other vegetables you have on hand, but it’s best to avoid those with high water content like zucchini or onions, as they can make the dish watery. Continue to stir-fry until the vegetables soften.
Step 5
Once the vegetables are tender, add the fried tofu pouches (if using) and stir-fry briefly. The tofu pouches absorb the sauce, adding a delightful texture, but you can omit them if you prefer.
Step 6
You can easily find store-bought Mala sauce at most large supermarkets. They are often sold in convenient packs of two.
Step 7
Add the Mala sauce to the pan and stir well to coat all the ingredients. Continue to stir-fry until the sauce thickens and the moisture has mostly evaporated, allowing the flavors to deepen.
Step 8
Finally, add the tofu. For best results, microwave the tofu for about 4 minutes before use to remove excess water. This prevents it from breaking apart during stir-frying and helps it absorb the sauce better.
Step 9
When most of the moisture has evaporated and all ingredients are beautifully coated with the sauce, your delicious Mala Xiang Guo is ready! Serve immediately while hot.
