Mala Xiang Guo

Level

Cooking

Preparation

SavorRich Concentrated Chicken Seasoning	2 tsp
Crispy Chilli Oil	2 tbsp
Light Soya Sauce	1 tbsp
Black Vinegar	1 tsp
Sesame Oil	¹⁄₂ tsp
Hua Tiao Wine	2 tbsp
Brown Sugar	¹⁄₂ tbsp
Pepper
Celery cut into chunks	3 stalks
Oyster Mushrooms	150 g
Beancurd Stick soaked and cut into sections	2
Lotus Roots thinly sliced	350 g
lean pork or pork belly, sliced	200 g
Cabbage sliced	150 g
Black Fungus washed and soaked	30 g
Instant noodles blanched	1 packet
Roasted Peanuts	¹⁄₄ cup
Spring Onion cut into sections	¹⁄₂ cup
Coriander	¹⁄₄ cup
Chinese Parsley cut into sections	¹⁄₂ bunch
Onion sliced	1
Dried Chilli	10
Chilli Padi	3
Ginger sliced	4
Garlic minced	1 tbsp
Szechuan Peppercorn	1 tbsp
Cooking Oil

Bring a pot of water to a boil, and blanch all the vegetables, then transfer to an ice bath. Drain thoroughly and set aside.
Blanch the instant noodle and set it aside.

Heat the oil in a wok, and saute Szechuan pepper till fragrant.
Add ginger, garlic, onion, dried chilli, spring onion, Chinese parsley, chilli padi and fry for a few minutes.
Now add in the pork. When it's almost cooked, add blanched vegetables and instant noodles, continue to cook for a few minutes.
Stir-fry and mix everything well, taste and adjust the seasonings to your preference.
Lastly, add roasted peanuts and coriander. Mix well and serve hot.

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