Saucepans and Spices

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MALA XIANG GUO ( SPICY  NUMBING STIR FRY)

Shilpa Anand

The term MALA is a combination of two Chinese words; the character Ma literally translates to numbing and the character La means spicy. The name of this dish actually describes the experience of eating the sauce - it’s very hot and spicy and numbing in the mouth and on the tongue. The numbing is induced by the use of Sichuan Peppercorns.

MALA sauce originated from China’s Sichuan province.

INGREDIENTS FOR SPICE INFUSED OIL:

  • 2-3 tbsp OIL

  • 1-2 star anise

  • 1tbsp Sichuan peppercorns

  • ½ tbsp fennel seeds

  • ½ black cardamom

  • Small cinnamon stick

  • 1bay leaf

  • 10-12 dried red chillies( hydrate, deseed and cut into smaller pieces)

VEGETABLES:

  • 2-3 rehydrated shiitake mushrooms

  • 2-3 rehydrated bean curd sheets

  • 1-2 enoki mushrooms

  • 1potato, sliced

  • Spring onions

  • Few slivers of carrots

  • Chinese cabbage

  • 2-3 Pak Choy

  • Few slices of Lotus stem

OTHERS:

  • 1tbsp broad bean paste( doubanjiang)

  • ½ tbsp chilli paste( optional)

  • 1tbsp Shaoxing wine

  • 5-6 fish balls, cooked or fish cakes

  • 3-4 slices of  Ginger 

  • 3-4 Prawns, cooked

  • 1tbsp roasted peanuts

  • 1tbsp Sichuan peppercorns, crushed

  • 150 -200 gms Chicken, sliced 

  • 1tbsp Soya sauce 

  • ½ tsp Sugar 

  • Potato starch noodles, soaked in water for 10 mins, then cooked

  • 1tbsp sesame seeds

  • Salt to taste 

INSTRUCTIONS:

  • Boil all vegetables individually( remember not to overcook ) Keep aside

  • Heat oil in a pot to prepare the spice infused oil

  • Fry the spices mentioned in the spice infused oil until fragrant. ( except the red chillies) 

  • Remove and discard the spices 

  • In same oil fry the hydrated red chillies. Fry until chilli colour changes. Drain and keep aside for use later

In the same pan add ginger, bean paste and chilli paste and fry for 2-3 mins

  • Add Shaoxing wine and fry for 1-2 mins 

  • Add chicken and stir fry until 60 % done 

  • Add prawns and fry

Add all the boiled vegetables as noodles  and continue to stir fry until all vegetables are coated

  • Add the fried red chillies

  • Add crushed Sichuan peppercorns 

  • Add peanuts 

  • Add soya sauce, sugar and adjust seasoning 

  • Garnish with coriander and spring onion and sesame seeds

  • And you are done, your spicy, numbing delicious MALA Xiang Guo is ready 

  • Serve hot with a bowl of rice !!! Enjoy

SPICE LEVEL: 🌶🌶🌶🌶