Turn half-price ham into a hot pot feast: ma la xiang guo recipe
Ma la xiang guo is a spicy and salty stir-fry originating from Chongqing in China. It's packed with ma la (numbingly spicy) flavors and it's the perfect way to breathe new life into a bag of leftovers or post-Christmas special dishes.
< p class="dcr-1b64dqh">At ma la xiang guo restaurants around the world, you choose from ranges of cooked and raw meats; Seafood; vegetables; noodles and starches; choose your spice level then hand it to the chef (and prepare to be blown away). The heavy seasoning effectively covers all the flavors of the individual ingredients, resulting in a cohesive and flavorful dish. -type="model.dotcomrendering.pageElements.RichLinkBlockElement" class="dcr-11ra563"/>This dish is usually seasoned with dried chili peppers, Sichuan peppercorns, and rice paste. chili beans (doubanjiang) with an easy shortcut paste known as a hotpot base. Along with a handful of fragrant spices, these are ingredients I always have in my pantry. I have made some adjustments to the traditional recipe for convenience.
Choose pre-cooked meat and seafood cut into 4-5cm pieces, as well as vegetables of your choice for crunch. I added slices of smoked Christmas ham, cold braised lamb and cooked prawns, then raided my fridge for leftover vegetables from Christmas over-catering. I ended up with wilted gem lettuce, zucchini, celery and radishes - all crunchy, fresh and delicious even when sautéed.
The amounts for this recipe are really a guide, use whatever you like but try to select a range of textures for a fun cooking experience. Lots of hot steamed rice is non-negotiable - you'll need it to cool the burn.
Christmas leftover ma la xiang guo15 min prep10 min cookFor four at six, with rice
125 mL of cooking oil8-10 dried chili peppers, preferably Sichuan chili peppers1 tbsp whole Sichuan peppercorns1 star anise2 bay leaves4 slices ginger, skinned4 garlic cloves, sliced2 fresh red chili peppers, diamond cut3 tbsp soup doubanjiang bean sauce, available in Asian supermarkets and grocers100g hotpot base optional, but rec recommended1 tbsp powdered chicken stock1 tbsp oyster sauce1 tbsp light soy sauce1 tbsp caster sugar300g...
Ma la xiang guo is a spicy and salty stir-fry originating from Chongqing in China. It's packed with ma la (numbingly spicy) flavors and it's the perfect way to breathe new life into a bag of leftovers or post-Christmas special dishes.
< p class="dcr-1b64dqh">At ma la xiang guo restaurants around the world, you choose from ranges of cooked and raw meats; Seafood; vegetables; noodles and starches; choose your spice level then hand it to the chef (and prepare to be blown away). The heavy seasoning effectively covers all the flavors of the individual ingredients, resulting in a cohesive and flavorful dish. -type="model.dotcomrendering.pageElements.RichLinkBlockElement" class="dcr-11ra563"/>This dish is usually seasoned with dried chili peppers, Sichuan peppercorns, and rice paste. chili beans (doubanjiang) with an easy shortcut paste known as a hotpot base. Along with a handful of fragrant spices, these are ingredients I always have in my pantry. I have made some adjustments to the traditional recipe for convenience.
Choose pre-cooked meat and seafood cut into 4-5cm pieces, as well as vegetables of your choice for crunch. I added slices of smoked Christmas ham, cold braised lamb and cooked prawns, then raided my fridge for leftover vegetables from Christmas over-catering. I ended up with wilted gem lettuce, zucchini, celery and radishes - all crunchy, fresh and delicious even when sautéed.
The amounts for this recipe are really a guide, use whatever you like but try to select a range of textures for a fun cooking experience. Lots of hot steamed rice is non-negotiable - you'll need it to cool the burn.
Christmas leftover ma la xiang guo15 min prep10 min cookFor four at six, with rice
125 mL of cooking oil8-10 dried chili peppers, preferably Sichuan chili peppers1 tbsp whole Sichuan peppercorns1 star anise2 bay leaves4 slices ginger, skinned4 garlic cloves, sliced2 fresh red chili peppers, diamond cut3 tbsp soup doubanjiang bean sauce, available in Asian supermarkets and grocers100g hotpot base optional, but rec recommended1 tbsp powdered chicken stock1 tbsp oyster sauce1 tbsp light soy sauce1 tbsp caster sugar300g...
What's Your Reaction?
