Authentic Mala Xiangguo (Spicy Numbing Stir-Fry) Recipe333

Mala xiangguo, also known as spicy numbing stir-fry, is a flavorful and addictive Chinese street food that has gained immense popularity worldwide. It features a medley of vegetables, tofu, and meat coated in a tantalizing sauce that offers a unique combination of spiciness, numbness, and aromatic flavors.

Ingredients for Mala Xiangguo

For the Sauce:

* 2 tablespoons Chinese chili oil
* 1 tablespoon doubanjiang (fermented bean paste)
* 2 teaspoons ground Sichuan peppercorns
* 1 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 tablespoon soy sauce
* 1/2 cup chicken or vegetable broth

For the Stir-fry:

* 1 pound mixed vegetables (such as broccoli, carrots, baby corn, lotus root, and bamboo shoots)
* 1 block firm tofu, cut into cubes
* 1/2 pound thinly sliced meat (such as beef, chicken, or pork)
* 1 teaspoon cornstarch
* 1 tablespoon vegetable oil

Instructions

Making the Sauce:

1. In a small bowl, combine all the ingredients for the sauce. Stir until well blended.

Preparing the Ingredients:

1. Wash and prepare the vegetables by cutting them into bite-sized pieces. Drain any excess water.
2. Cut the tofu into cubes and press them gently between paper towels to remove excess moisture.
3. Thinly slice the meat into bite-sized pieces.
4. In a small bowl, mix the meat with 1 teaspoon of cornstarch and 1 tablespoon of soy sauce. Set aside to marinate.

Stir-frying:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the meat to the pan and stir-fry until browned and cooked through. Remove the meat from the pan and set aside.
3. Add the vegetables to the pan and stir-fry until tender but still slightly crunchy, about 5-7 minutes.
4. Add the tofu to the pan and stir-fry for another 2-3 minutes, until lightly browned.
5. Return the meat to the pan along with the prepared sauce. Toss and stir to coat all the ingredients evenly.
6. Cook for an additional 2-3 minutes, or until the sauce has thickened and the flavors have melded together.

Tips* For a spicier mala xiangguo, use more chili oil or add some chopped chili peppers to the sauce.
* To enhance the numbing effect, add more ground Sichuan peppercorns to the sauce.
* If you can't find doubanjiang, you can substitute with hoisin sauce or a mixture of soy sauce and chili paste.
* Serve mala xiangguo hot with a bowl of steamed rice or noodles.

Additional Notes* Mala xiangguo is highly customizable. You can add or remove ingredients to suit your preferences. Some common additions include mushrooms, onions, bell peppers, and hard-boiled eggs.
* The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
* Mala xiangguo is a great way to use up leftover vegetables and meat.
* Enjoy this authentic and flavorful Sichuan dish in the comfort of your own home!

2024-11-06

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