1
Prepare the ingredients such as baby napa cabbage, bok choy, enoki mushrooms, dried tofu skin, Chinese glass noodles, lotus root, and wood ear mushrooms by cutting them into bite-sized pieces.
Mala Xiang Guo
A recipe for numbing and spicy Mala Xiang Guo, made with tips from a sister who lived in China for 14 years.
ChineseOther
📝 6 steps
What You'll Need
Baby napa cabbagean appropriate amount
Bok choyan appropriate amount
Enoki mushroomsan appropriate amount
Dried tofu skin (fuzhu)an appropriate amount
Chinese glass noodlesan appropriate amount
Lotus rootan appropriate amount
Wood ear mushroomsan appropriate amount
Haman appropriate amount
Beefan appropriate amount
Mala saucean appropriate amount
Cooking oilan appropriate amount
Instructions
2
Boil water in a pot and blanch the prepared ingredients briefly.
3
Heat cooking oil in a pan and stir-fry the beef and ham first.
4
Add the Mala sauce to the pan and stir-fry with the meat and ham to release the aroma.
5
Add the blanched vegetables, noodles, mushrooms, and other remaining ingredients to the pan and stir-fry over high heat with the Mala sauce.
6
Stir-fry evenly so that all ingredients are well coated with the sauce to finish.