Name: Mala Xiang Guo (Spicy Numbing Stir-Fry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Instant mala sauce (e.g. Hai Di Lao brand); Baby bok choy; Baby corn; Beancurd skin; Black fungus; Broccoli; Cabbage; Dried chilli; Enoki mushroom; Garlic; King mushroom; Lotus root; Peanuts; Pork or pork balls; Shiitake mushroom; Light soy sauce (to taste); Cooking oil

1

Prepare all ingredients — wash and cut vegetables, mushrooms, and proteins into bite-sized pieces.

2

If using many ingredients, par-boil the harder vegetables and proteins before stir-frying to ensure everything cooks evenly and fits in the wok.

3

If using only a few ingredients, you can add them directly to the wok, starting with the harder food items first.

4

Heat oil in a wok over medium-high heat. Add garlic and dried chilli and stir-fry until fragrant.

5

Add the ingredients to the wok and stir-fry, starting with harder items (lotus root, broccoli, pork) and finishing with softer items (mushrooms, bok choy, beancurd skin).

6

Add the instant mala sauce and toss everything together to coat well. Use the sauce sparingly to avoid diluting the flavour.

7

Season with light soy sauce if needed. Stir-fry until all ingredients are cooked through and well coated with the sauce.

8

Serve hot on its own, or with steamed rice or steamed buns (mantou).