Hearty Mala Xiang Guo: A Delicious Homemade Stir-fry
Hearty Mala Xiang Guo: A Delicious Homemade Stir-fry
#MalaXiangGuo #MalaSauce #HomemadeMala #LotusRoot #WoodEarMushroom #BokChoy #NapaCabbage #SeafoodMala
Ignite your taste buds with this vibrant and spicy Mala Xiang Guo, made right in your own kitchen! This recipe takes the essential Mala Xiang Guo ingredients like lotus root, wood ear mushrooms, bok choy, and napa cabbage, and elevates them with a generous addition of fresh seafood—including a mix of frozen seafood, shrimp, and scallops. The result is a truly satisfying and flavorful mala dish that’s perfect for a hearty meal and guaranteed to make you crave a bowl of rice! Let’s get cooking!
Ingredients- 300g Frozen mixed seafood
- 300g Scallop, adductor muscle
- 12 Prawns (cocktail size)
- 5 Leaves Napa cabbage
- 5 Heads Bok choy
- 10 Dried Wood ear mushrooms
- 1/5 Lotus root
- 300g Frozen mixed vegetables (optional)
- 4 Tbsp Chopped white part of leek
- 2 Tbsp Minced garlic
- 350g Store-bought Mala Xiang Guo sauce
- 1 Tbsp Doubanjiang (fermented broad bean paste)
- Starch slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed)
Cooking Instructions
Step 1
Separate the bok choy leaves and wash them thoroughly. Wash the napa cabbage leaves as well. Rehydrate and clean the dried wood ear mushrooms.
Step 2
Slice the napa cabbage leaves diagonally into bite-sized pieces. Cutting them slightly thicker will enhance their texture.
Step 3
Prepare the lotus root by peeling and slicing it thinly. This adds a delightful crunch to the dish. (You can omit this if you prefer.)
Step 4
Heat a wok or large pan over medium-high heat. Add the minced garlic and chopped leek and stir-fry until fragrant. Pour in the Mala Xiang Guo sauce and stir-fry briefly. The sauce typically contains chili oil, so additional cooking oil is usually not needed.
Step 5
Add the lotus root, wood ear mushrooms, bok choy, and napa cabbage to the pan. Stir-fry them for a minute or two until they begin to soften slightly.
Step 6
Next, add the frozen mixed seafood and the cocktail shrimp. Continue to stir-fry until the seafood is cooked through and turns opaque.
Step 7
For the scallop adductor muscles, which cook quickly and can become tough if overcooked, add them towards the end of the cooking process. Stir-fry for just about 30 seconds to a minute until they are just cooked.
Step 8
If you desire a deeper flavor or find the sauce needs more seasoning, add 1 tablespoon of doubanjiang and stir-fry it into the mixture. Doubanjiang complements the numbing spiciness of mala beautifully.
Step 9
As the ingredients cook, they will release moisture. To achieve a thick, luscious sauce, gradually add the prepared starch slurry while stirring. Add it a little at a time until you reach your desired consistency. This will help the sauce cling to all the ingredients, much like how pasta water helps emulsify and thicken sauce in Italian cooking.
Step 10
Your delicious Mala Xiang Guo is now complete! Enjoy the exhilarating numbing and spicy flavors, combined with the fresh taste of the seafood and vegetables. This homemade version offers a wonderful variety of textures and tastes, making for a truly satisfying meal.
