It’s such in easy dish to make for cold rainy days! Indulge on your favourite meat and vegetables coated in deliciously numbing and spicy mala hotpot sauce.
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.
Video
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