Ma La Xiang Guo (麻辣香锅) is an original Sichuan stir fried dish, which has heavily taste with tons of spices.
250 g pork belly, chopped
1 medium potato, peeled and sliced
150 g cauliflower florets
150 g broccoli florets
100 g mushrooms, quarter cut
100 g black fungus
200 g asparagus, chopped
45 g crystal vermicelli
*Be creative and start from choose five to ten your favourite main ingredients, which usually includes meats, seafood, green and non-green vegetables.
5 thai chili, minced
3 spring onions, minced
6 tbsp vegetable oil
half head garlic, chopped
1 tsp szechuan pepper
10 g ginger, sliced
3 bay leaves
20 g dried chili
3 tbsp seasoned soy sauce
2 tbsp spicy bean paste
Prepare (wash/peel/cut...) the main ingredients first.
Blanch all main ingredients except pork belly, and then set aside.
Heat the wok or stir fry pan with vegetable oil over medium or low heat.
Add all seasoning spices and stir for 3-5 mins until you smell the strong spicy aroma.
Turn on high heat to stir fry pork belly (or other meats or seafood) until the meat looks crispy brown.
Then, add other main ingredients. Stir hard and carefully for few more minutes.
Season (salt, soy sauce, oyster sauce...) to taste.