Mala Xiang Guo
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Mala Xiang Guo

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Level

moderate
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Cooking

10 min
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Preparation

20 min
Ingredients
Servings
4
Knorr SavorRich
2 tsp
Crispy chilli oil
2 tbsp
Light soya sauce
1 tbsp
Black vinegar
1 tsp
Sesame oil
12 tsp
Hua Tiao wine
2 tbsp
Brown sugar
12 tbsp
Pepper
Celery, cut into chunks
3 stalks
Oyster mushrooms
150 g
Beancurd stick, soaked and cut into sections
2
Lotus roots, sliced thinly
350 g
Sliced lean pork or pork belly
200 g
Cabbage, sliced
150 g
Black fungus, washed and soaked
30 g
Instant noodles, blanched
1 packet
Roasted peanuts
14 cup
Spring onion, cut into sections
12 cup
Coriander
14 cup
Chinese parsley, cut into sections
12 bunch
Onion, sliced
1
Dried chilli
10
Bird eye chilli
3
Sliced ginger
4
Minced garlic
1 tbsp
Szechuan peppercorn
1 tbsp
Cooking oil
How to cook
Step 1
  • Heat 1 tbsp of oil in a wok, saute szechuan pepper till fragrant.
Step 2
  • Add ginger, garlic, onion, dried chilli, spring onion, chinese parsley, bird eye chilli and fry for a few minutes.
Step 3
  • Cook sliced pork over medium fire. When it's almost cooked, add lotus roots, celery, cabbage, beancurd stick, oyster mushrooms, black fungus and fry for 3-5 minutes.
Step 4
  • Add instant noodles, continue to cook for another 3 minutes.
Step 5
  • Season mala vegetables with all the seasonings, taste and adjust the seasonings to your preference.
Step 6
  • Lastly, add roasted peanuts and coriander. Mix well and serve hot.
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