Ma la xiang guo is a spicy, savoury stir-fry originating from Chongqing in China. It is packed with ma la (numbing spicy) flavour and it is the excellent way to give a grab bag of leftovers or write-up-Christmas specials a new lease of daily life.
At ma la xiang guo dining establishments all about the globe, you pick out from arrays of cooked and raw meats seafood veggies noodles and starches pick your spice stage then hand it above to the chef (and put together to have your mind blown). The major seasoning correctly blankets any flavours from the individual substances, resulting a cohesive and flavourful dish.
This dish is normally seasoned with dried chillies, Sichuan peppercorns and chilli broad bean paste (doubanjiang) along with an uncomplicated shortcut paste known as hotpot foundation. Alongside with a handful of fragrant spices, these are components I happen to normally have in my pantry. I have made some adjustments to the standard recipe for convenience.
Pick out pre-cooked meat and seafood cut into 4 to 5cm pieces, along with greens of your picking for crunch. I threw in slices of smoky Christmas ham, chilly braised lamb and cooked prawns, then raided my fridge for veggies leftover from over-catering Xmas. I finished up with wilted gem lettuce, zucchini, celery and radishes – all crunchy, contemporary and scrumptious even when stir-fried.
The quantities for this recipe are truly a information, use regardless of what you like, but try out to choose a selection of textures for a fun eating knowledge. Plenty of very hot steamed rice is non-negotiable – you’ll need to have it to interesting the burn up.
Xmas leftover ma la xiang guo
Prep 15 mins
Cook 10 mins
Serves 4 to six, with rice
125mL cooking oil
8-10 dried chillies, Sichuan chillies preferable
1 tbsp complete Sichuan peppercorns
1 star anise
2 bay leaves
4 slices ginger, skin on
4 garlic cloves, sliced
2 refreshing red chillies, sliced into diamonds
3 tbsp doubanjiang chilli bean sauce, accessible at supermarkets and Asian grocers
100g hotpot foundation optional, but proposed
1 tbsp rooster bouillon powder
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp caster sugar
300g leftover cooked meat turkey, ham, rooster, etc, shredded or lower into chunk-size parts
100g cooked seafood prawns, clams, oysters, lobster, and many others, minimize into chunk-sizing pieces
100g leafy greens lettuce, cabbage, kale, etc, lower into bite-dimensions items
100g crunchy greens radish, celery, onions, cauliflower, etcetera, cut into chunk-dimensions items
Optional more extras – really hard-boiled eggs, mushrooms, fried/roast potatoes and so on.
2 stalks spring onion sliced into 4cm parts
½ bunch coriander cut into 4cm pieces
Chilli oil to serve
Convert your extractor fan on full blast and crank open a window, because you are about to cook dinner chilli at scorching warmth.
Warmth the oil in a significant wok or frying pan about superior warmth right up until shimmering. Make sure your cooking vessel is significant more than enough to match all the elements with place to spare.
Incorporate the dried chillies, Sichuan peppercorns, bay leaf and star anise. Stir-fry till aromatic, about 30 seconds.
Incorporate the ginger slices, new chillies and garlic, stir-fry on superior heat for 10 to 20 seconds. Insert the hotpot base (if applying), doubanjiang, hen bouillon, oyster sauce, soy sauce and caster sugar and fry on medium warmth until finally the oil separates.
Insert your substances a person at a time, and give each individual time to effectively fry before introducing the upcoming batch. If you overcrowd your wok or frying pan, you are going to close up stewing your ingredients. Stir-fry about superior warmth following every addition – the wok should really be scorching, not steaming.
Stir-fry over superior heat for two to three minutes after all the components are added. Stir by way of the spring onion and coriander stalks, and further chilli oil if you like.
Serve with rice and eat promptly.
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