Spicy and Numbing ‘Malaxiangguo’ – Your Home Recipe
Easy and Delicious Homemade Malaxiangguo Recipe
Experience the exhilarating numbing spice of Malaxiangguo, a popular Chinese dish featuring a medley of meats, seafood, and fresh vegetables stir-fried in a potent Mala sauce. While it might be an acquired taste for some, many find themselves falling in love with its addictive flavor profile after a few tries. I am definitely one of them! Here’s how you can recreate this flavorful dish right in your own kitchen.
Main Ingredients
- 180g Beef (for bulgogi), thinly sliced
- 5 Shrimp
- Dried Tofu Skin (Fuzhu), as needed
- A handful of Wide Glass Noodles
- 2 sheets Fish Cake, cut into pieces
- 2 heads Baby Bok Choy
- 1 King Oyster Mushroom
- 1/2 stalk Green Onion
Cooking Instructions
Step 1
First, let’s prepare the key ingredients for Malaxiangguo: dried tofu skin (Fuzhu) and wide glass noodles. Soak them in lukewarm water for about 2 hours beforehand. While the glass noodles can also be boiled separately, it’s essential to properly soak the dried tofu skin to achieve a tender texture. Soak them generously.
Step 2
If you’re using frozen shrimp, thaw them in cold water. Once thawed, remove the watery ‘water pistol’ from the tail end. Also, trim the sharp pointy mouthparts and the horn-like protrusions on the head. For a cleaner eating experience, use a toothpick to gently pierce the second or third segment on the back and then lift it upwards to remove the black intestinal vein.
Step 3
Gently pat the sliced beef dry with paper towels to remove any excess blood. Cut the beef into 2-3 bite-sized pieces for easier eating. Feel free to substitute with other meats like thinly sliced pork belly (daepae samgyeopsal) or beef brisket (us-gyeopsal) for a delicious variation.
Step 4
Cut the fish cake and king oyster mushroom into your desired shapes and sizes. Having all ingredients prepped like this will make the cooking process much smoother. Also, get your soaked dried tofu skin and glass noodles ready. You can also add sausages, other types of mushrooms, or bean sprouts for an extra crunch.
Step 5
Trim the tough base of the baby bok choy and wash it thoroughly under running water. Finely chop the green onion for making scallion oil, and have 1 tablespoon of minced garlic ready. This preparation step saves time during active cooking.
Step 6
Heat 2 tablespoons of cooking oil in a wok or a large skillet. Add the minced garlic and chopped green onion. Let’s start by infusing the oil with the fragrant aroma of scallions over low heat.
Step 7
Maintain medium-low heat to prevent the garlic and scallions from burning. Once the scallions become lightly golden and fragrant, add 1/2 tablespoon of chili powder. Stir-fry briefly to release the chili oil’s vibrant color and flavor. Keep stirring to avoid scorching.
Step 8
As the chili powder melds beautifully with the oil, push the aromatics to one side of the pan. Add the sliced beef to the cleared space and stir-fry, breaking it apart as it cooks. On the other side, place the prepared shrimp and cook until they turn pink and slightly seared.
Step 9
Once the beef is fully cooked, add the fish cake, king oyster mushrooms, soaked glass noodles, and dried tofu skin to the pan. Stir everything together to ensure all the ingredients are evenly coated and begin to meld their flavors.
Step 10
When the mushrooms are slightly tender, add about 2 tablespoons of the store-bought Mala sauce to start. Stir-fry to combine. Taste the mixture and if it’s not salty or spicy enough, you can gradually add more sauce until it reaches your desired flavor intensity. It’s better to add incrementally than to over-season.
Step 11
If the sauce seems too dry during stir-frying, add a little water to achieve your desired consistency. Once the seasoning perfectly suits your palate, add the washed baby bok choy. Stir-fry for just about 10 seconds to keep it crisp and vibrant. If you’re adding bean sprouts or enoki mushrooms, toss them in at the same time as the bok choy.
Step 12
Transfer the delicious Malaxiangguo onto a serving plate. For a more visually appealing presentation, arrange the cooked shrimp on top, as shown in the photo. Enjoy your homemade Malaxiangguo feast!
