Mala Xiang Guo (Sichuan Spicy Stir-Fry)
Indulge on your favourite meat and vegetables coated in deliciously numbing and spicy mala hotpot sauce.
Ingredients
Choice of ingredients
- Vegetable cabbage, potato, lotus root, ladyfinger
- Mushroom enoki, king oyster, honshimeji, black fungus
- Meat chicken, pork, sausage, luncheon meat
- Seafood fish, prawn, sotong
- Noodles sweet potato noodles, instant noodles
- Others tofu, beancurd skin
Base and seasoning
- 4 tbsps Oil for frying
- 10 - 12 cloves Garlic cut into small chunks
- Mala hotpot base
- 1 cup Chicken stock
- Salt if needed
- Extra cut dried chillies for more spiciness
Garnish
- Peanuts
- Coriander
Instructions
- Cut and slice all ingredients.
- Heat oil in frying pan. Add garlic and dried chilli, fry until fragrant.
- Add potatoes and lap cheong, fry potatoes until slightly brown for added fragrance.
- Add all meat products, fry until cooked.
- Add the rest of the ingredients and chicken stock. Mix well.
- Add in mala hotpot base according to your spice level. Mix well. Taste and add more salt or mala hotpot base if needed.
- Now add in fried beancurd skin and noodles. Mix well and cook until there's only some sauce left.
- Garnish and serve.