Ma la xiang guo is a spicy, savoury stir-fry originating from Chongqing in China. It’s filled with ma la (numbing spicy) flavour and it’s the right method to give a grab bag of leftovers or post-Christmas specials a brand new lease of life.
At ma la xiang guo eating places everywhere in the world, you choose from arrays of cooked and uncooked meats; seafood; greens; noodles and starches; select your spice stage then hand it over to the chef (and put together to have your thoughts blown). The heavy seasoning successfully blankets any flavours from the person elements, ensuing a cohesive and flavourful dish.
This dish is often seasoned with dried chillies, Sichuan peppercorns and chilli broad bean paste (doubanjiang) together with a simple shortcut paste generally known as hotpot base. Together with a handful of aromatic spices, these are elements I occur to all the time have in my pantry. I’ve made some changes to the normal recipe for comfort.
Select pre-cooked meat and seafood lower into 4 to 5cm items, together with greens of your selecting for crunch. I threw in slices of smoky Christmas ham, chilly braised lamb and cooked prawns, then raided my fridge for vegetables leftover from over-catering Christmas. I ended up with wilted gem lettuce, zucchini, celery and radishes – all crunchy, contemporary and scrumptious even when stir-fried.
The portions for this recipe are actually a information, use no matter you want, however attempt to choose a spread of textures for a enjoyable consuming expertise. A lot of scorching steamed rice is non-negotiable – you’ll want it to chill the burn.
Christmas leftover ma la xiang guo
Prep 15 minutes
Prepare dinner 10 minutes
Serves 4 to 6, with rice
125mL cooking oil
8-10 dried chillies, Sichuan chillies preferable
1 tbsp entire Sichuan peppercorns
1 star anise
2 bay leaves
4 slices ginger, pores and skin on
4 garlic cloves, sliced
2 contemporary crimson chillies, sliced into diamonds
3 tbsp doubanjiang chilli bean sauce, out there at supermarkets and Asian grocers
100g hotpot base non-compulsory, however beneficial
1 tbsp rooster bouillon powder
1 tbsp oyster sauce
1 tbsp gentle soy sauce
1 tbsp caster sugar
300g leftover cooked meat turkey, ham, rooster, and so on, shredded or lower into bite-size items
100g cooked seafood prawns, clams, oysters, lobster, and so on, lower into bite-size items
100g leafy greens lettuce, cabbage, kale, and so on, lower into bite-size items
100g crunchy greens radish, celery, onions, cauliflower, and so on, lower into bite-size items
Non-obligatory extra extras – hard-boiled eggs, mushrooms, fried/roast potatoes and so on.
2 stalks spring onion sliced into 4cm items
½ bunch coriander lower into 4cm items
Chilli oil to serve
Flip your extractor fan on full blast and crank open a window, since you’re about to prepare dinner chilli at scorching warmth.
Warmth the oil in a big wok or frying pan over excessive warmth till shimmering. Guarantee your cooking vessel is massive sufficient to suit all of the elements with area to spare.
Add the dried chillies, Sichuan peppercorns, bay leaf and star anise. Stir-fry till aromatic, about 30 seconds.
Add the ginger slices, contemporary chillies and garlic, stir-fry on excessive warmth for 10 to twenty seconds. Add the hotpot base (if utilizing), doubanjiang, rooster bouillon, oyster sauce, soy sauce and caster sugar and fry on medium warmth till the oil separates.
Add your elements separately, and provides every time to correctly fry earlier than including the following batch. When you overcrowd your wok or frying pan, you’ll find yourself stewing your elements. Stir-fry over excessive warmth after every addition – the wok must be scorching, not steaming.
Stir-fry over excessive warmth for 2 to a few minutes after all of the elements are added. Stir by the spring onion and coriander stalks, and extra chilli oil for those who like.
Serve with rice and eat instantly.
