Vegan Mala Xiang Guo (Sichuan Mala Drypot)
This sichuan-style mala stirfry is what dreams are made of - packed with veggies, protein, and a whole lot of spice and numbingness for that authentic taste.
Servings: 2
Ingredients
- 2 tbsp sesame oil
- 2 tbsp hot bean paste
- 1 tsp minced ginger
- 2 cloves garlic
- 4-5 dried red chillies deseeded
- 2 tbsp peanuts
- 1.5 tbsp shaoxing wine
- 1.5 tbsp light soy sauce
- 1 tsp 5-spice powder
- 1 tsp sichuan pepper
- 1/2 tbsp dark soy sauce
Toppings
- 8-10 slices lotus root
- 4 bunches bok choy
- 150 g extra firm tofu
- 150 g oyster mushrooms
- beancurd skin
- 2 stalks scallions
- 1 serving ramen
Garnish
- toasted sesame seeds
- chopped cilantro
- chili sesame oil
- 1 serving rice for sharing
Instructions
- Cube tofu and pan fry in olive oil until crispy. Meanwhile heat up some water in a pot, and blanch your greens for a minute, followed by ingredients that take longer to cook like mushrooms and lotus root (2-3 minutes). Take them out.
- Boil your ramen noodles according to package instructions with that same water. Drain and keep the water.
- To a wok, add sesame oil. Add deseeded red chillies, sliced garlic and saute for a few seconds. Add peanuts and saute for a minute. Add ginger paste and saute for a few seconds.
- Add hot bean paste, shaoxing wine, soy sauces, 5-spice and sichuan pepper. Mix well and add some of the noodle water to loosen the sauce.
- Let the spices cook for a minute. Add in your mushrooms, lotus root, beancurd skin and chopped scallions. Give it a good mix.
- Then add ramen, fried tofu and blanched bok choy. Toss and give that a good mix.
- Serve with toasted sesame seeds and cilantro. Enjoy!