
Mala Xiang Guo
Level
moderate
Cooking
10 min
Preparation
20 min
Ingredients
Servings
Knorr SavorRich | 2 tsp |
Crispy chilli oil | 2 tbsp |
Light soya sauce | 1 tbsp |
Black vinegar | 1 tsp |
Sesame oil | 1⁄2 tsp |
Hua Tiao wine | 2 tbsp |
Brown sugar | 1⁄2 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 | 1⁄4 cup |
Spring onion, cut into sections | 1⁄2 cup |
Coriander | 1⁄4 cup |
Chinese parsley, cut into sections | 1⁄2 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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