Super Speedy Authentic Mala Tang
Authentic Chinese Mala Tang, Made in a Flash!
Chinese restaurants serving dishes like lamb skewers, hot pot, and mala tang are popping up everywhere. This recipe is simple and quick, perfect for making at home. It’s also impressive enough for a housewarming party, so why not give it a try?
Mala Tang Main Ingredients- 200g Beef (thinly sliced, for shabu-shabu)
- 5 leaves Napa Cabbage (cut into bite-sized pieces)
- 5-6 heads Bok Choy (one bunch, washed clean)
- 100g Oyster Mushrooms (trim ends, tear or cut into manageable pieces)
- 100g Fish Cakes (cut into bite-sized pieces)
- 100g Wide Glass Noodles (soaked until softened)
- 1L Water
Flavor-Boosting Seasonings- 40g Peanut Butter (for that creamy richness)
- 2 Tbsp Lemon Juice (adds a refreshing tang)
- 100g Potent Hot Pot Base (adjust to taste, as brands vary)
- 40g Peanut Butter (for that creamy richness)
- 2 Tbsp Lemon Juice (adds a refreshing tang)
- 100g Potent Hot Pot Base (adjust to taste, as brands vary)
Cooking Instructions
Step 1
Soak the wide glass noodles in hot water for at least 30 minutes until they are pliable and soft. This ensures they cook perfectly and have a pleasant chewy texture.
Step 2
Thoroughly wash the Napa cabbage and cut it into large, bite-sized pieces. Wash the bok choy under running water, trimming off any grit at the base. You can separate the green leafy parts from the white stems for even cooking.
Step 3
Prepare the oyster mushrooms by trimming off the tough ends. Then, tear them into smaller pieces or cut them into 2-3 sections. Slice the fish cakes into convenient, bite-sized pieces, suitable for everyone to enjoy.
Step 4
In a deep pot, add 1L of water and bring it to a rolling boil over high heat. Once boiling, stir in the 100g of hot pot base and dissolve it completely. Feel free to adjust the amount of hot pot base to suit your preference for spice and saltiness.
Step 5
As the hot pot base comes to a boil and the broth is infused, add all your prepared ingredients at once: the soaked glass noodles, Napa cabbage, bok choy, oyster mushrooms, fish cakes, and beef. Reduce the heat to medium and simmer for about 10 minutes, allowing all the ingredients to cook through and the flavors to meld.
Step 6
Once all the ingredients are cooked and the broth is flavorful, reduce the heat slightly. Stir in the 40g of peanut butter, breaking up any clumps until it’s smoothly incorporated into the soup. This adds a wonderful creamy depth.
Step 7
Finally, add the 2 Tbsp of lemon juice for a bright, refreshing finish. Give it a final gentle stir, and your homemade authentic mala tang is ready to be enjoyed! Serve immediately while piping hot.
