Mala Xiang Guo
Level
moderate
Cooking
10 min
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 | 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 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 | 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 |
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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