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)

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!

Difficulty: Easy

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Steps: 2 steps
20 Ingredients

Difficulty: Easy
Steps: 2 steps
20 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 10 min

Instructions

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.

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.
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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.

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Name: Mala Xiang Guo
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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)