Ingredients

  • Serves 4 people
  • 30 g black fungus

  • 100 g chicken thigh (sliced)

  • 80 g napa cabbage

  • 30 g shimeiji mushroom

  • 30 g oyster mushroom

  • 110 g broccoli (cut into long florets)

  • 80 g beancurd skin (sliced)

  • 15 g beansprouts

  • 200 ml water

  • 10 cloves garlic (8 finely chopped, 2 sliced)

  • 1 tbsp ground szechuan peppercorn

  • 1 tbsp ground coriander

  • 2 tbsp ground white peppercorn

  • 1 cinnamon stick

  • 2 star anise

  • 10 dried red chilies (ground into flakes)

  • 200 ml vegetable oil + 1 tbsp

  • 1-2 tsp soy sauce

  • salt (to taste)

  • sugar (to taste)

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Recipe Courtesy of
Asian Food Network

Mala Xiang Guo

Get your family and friends’ heart racing with the devilish indulgence of Ma La Xiang Guo, a dish so spicy that it would both excite and numb your tongue in one bite. Originally from Northern China, this unique one-pot stir fry dish gets its heat from the liberal use of peppercorn and chilies, and incorporates a whole lot of healthy greens!
  • Easy
  • 20 min
  • 30 min
  • 10 min
  • 2 steps
  • 20 Ingredients
  • Easy
  • 2 steps
  • 20 Ingredients
  • 20 min
  • 30 min
  • 10 min

Instructions

  1. Make chili oil

    • In a pot, heat 200 ml vegetable oil on a medium heat. Add ground dried chilies, ground coriander, ground white pepper, ground Szechuan pepper, chopped garlic, star anise and cinnamon.
    • Cook gently to infuse for 5-8 minutes. Let this cool and continue to infuse.
    • Remove star anise and cinnamon before using.
    Make chili oil


  2. Stir-fry ingredients

    • Heat 1 tbsp vegetable oil in a wok over high heat. Saute sliced garlic.
    • Add broccoli and cabbage and cook until edges are turning slightly golden brown.
    • Add fungus, beancurd skin and chicken and saute.
    • Add water, soy sauce, 2 btsp of chili oil and spicy bean paste, stir.
    • Add shimeji and oyster mushrooms, and beansprouts.
    Stir-fry ingredients


Plate and Serve!

Season to taste, adding more chilli oil if desired, then serve when everything is cooked through. Heat control is very important in this recipe, as is adding the different ingredients in the right order so everything gets cooked perfectly.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 30 g black fungus

  • 100 g chicken thigh (sliced)

  • 80 g napa cabbage

  • 30 g shimeiji mushroom

  • 30 g oyster mushroom

  • 110 g broccoli (cut into long florets)

  • 80 g beancurd skin (sliced)

  • 15 g beansprouts

  • 200 ml water

  • 10 cloves garlic (8 finely chopped, 2 sliced)

  • 1 tbsp ground szechuan peppercorn

  • 1 tbsp ground coriander

  • 2 tbsp ground white peppercorn

  • 1 cinnamon stick

  • 2 star anise

  • 10 dried red chilies (ground into flakes)

  • 200 ml vegetable oil + 1 tbsp

  • 1-2 tsp soy sauce

  • salt (to taste)

  • sugar (to taste)

Nutrition

Serving Size: grams

Servings Per Recipe: 4

Mushrooms are healthy
Mala is spicy
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