Hearty and Delicious Mala Tang Made at Home
Hearty and Delicious Mala Tang Made at Home
Twice the Flavor! Master Mala Tang at Home
Craving that spicy, tingly Mala Tang you love? Make it even better at home! This recipe uses store-bought sauces to quickly create a satisfyingly flavorful and generously portioned Mala Tang that rivals your favorite restaurant’s. Get ready for double the deliciousness!
Main Ingredients- 50g Haochi Mala Sauce
- 50g Haochi Hot Pot White Soup Base Sauce
- 500g Water
- 100g Sliced Beef (for Bulgogi)
- 70g Baby Napa Cabbage
- 70g Bean Sprouts
- 60g Wide Sweet Potato Noodles (Dangmyeon)
- 50g Oyster Mushrooms
- 50g Dried Tofu Skin (Fuzhu)
- 40g Bok Choy
- 20g Scallion (Green Onion)
- 15g Cooking Oil
- 10g Minced Garlic
- 10 Dried Thai Chilies
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the scallions diagonally into large pieces, and cut the baby napa cabbage into bite-sized pieces. Cut the dried tofu skin (fuzhu) into 5cm lengths. For the bok choy, make a cross-shaped cut at the base and then tear it lengthwise – this helps the sauce penetrate better and enhances flavor.
Step 2
To save cooking time, soak the dried tofu skin (fuzhu) and wide sweet potato noodles (dangmyeon) in lukewarm water for about 20-30 minutes beforehand. This will ensure they are tender and ready to cook quickly.
Step 3
Now, let’s start cooking! Heat the cooking oil in a pot over low heat. Add the minced garlic and sauté gently until fragrant. Be careful not to burn the garlic; cooking it slowly over low heat is key to releasing its full aroma.
Step 4
Once the garlic is fragrant, add the sliced beef. Stir-fry just until the outer surfaces turn white. Avoid overcooking, as this can make the beef tough.
Step 5
Add the prepared scallions, baby napa cabbage, dried tofu skin, oyster mushrooms, the soaked sweet potato noodles, and the dried Thai chilies to the pot. Stir-fry briefly to combine everything.
Step 6
Pour in the 500g of water and bring to a boil over high heat. Once boiling, add both the Haochi White Soup Base Sauce and the Mala Sauce. Stir well to dissolve, then reduce the heat to medium and simmer for about 5 minutes to develop the deep flavors of the Mala Tang.
Step 7
Finally, add the bean sprouts and bok choy. Cook for just another 1-2 minutes, or until the bean sprouts are slightly wilted and the bok choy is tender-crisp. Overcooking will make them lose their delightful crunch, so be brief!
Step 8
Your delicious, tingly Mala Tang is ready! For an extra layer of flavor, consider adding fresh cilantro or a drizzle of peanut sauce. Enjoy immediately while piping hot!
