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
SavorRich Concentrated Chicken Seasoning
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
thinly sliced
350 g
lean pork
or pork belly, sliced
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
Chilli Padi
3
Ginger
sliced
4
Garlic
minced
1 tbsp
Szechuan Peppercorn
1 tbsp
Cooking Oil

How to cook

Prepare vegetables & instant noodle

  • Bring a pot of water to a boil, and blanch all the vegetables, then transfer to an ice bath. Drain thoroughly and set aside.
  • Blanch the instant noodle and set it aside.

Start cooking

  • Heat the oil in a wok, and saute Szechuan pepper till fragrant.
  • Add ginger, garlic, onion, dried chilli, spring onion, Chinese parsley, chilli padi and fry for a few minutes.
  • Now add in the pork. When it's almost cooked, add blanched vegetables and instant noodles, continue to cook for a few minutes.
  • Stir-fry and mix everything well, taste and adjust the seasonings to your preference.
  • Lastly, add roasted peanuts and coriander. Mix well and serve hot.
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