Fuzhu (Dried Bean Curd) Mala Xiang Guo
Quick answer
An addictive stir-fry dish featuring chewy fuzhu and numbing mala sauce.
What makes this special
- Fuzhu Mala Xiang Guo stir-fry highlights rehydrated bean curd skin and numbing chili sauce.
- Rehydrated fuzhu soaks up sauce with a springy sponge-like chew
- Dried chilies and mala sauce deliver numbing heat in layers
Key ingredients
Core cooking flow
- 1 Soak 100g dried fuzhu in lukewarm water (40°C) for at least 2 hours until fu...
- 2 Rinse 2 heads bok choy, 3 napa cabbage leaves, and 100g bean sprouts under c...
- 3 Heat a wok over high heat, add 2 tbsp oil, then stir-fry 1 tbsp minced garli...
An addictive stir-fry dish featuring chewy fuzhu and numbing mala sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 100g dried fuzhu in lukewarm water (40°C) for at least 2 hours until fully rehydrated and pliable, then cut into 5cm bite-sized pieces.
- 2Prep
Rinse 2 heads bok choy, 3 napa cabbage leaves, and 100g bean sprouts under cold running water, then cut into bite-sized pieces.
Separate firm stalks from tender leaves.
- 3Control
Heat a wok over high heat, add 2 tbsp oil, then stir-fry 1 tbsp minced garlic and 5 dried chilies for 30 seconds until the oil is fragrant and the chilies begin to darken.
- 4Control
Add 200g thinly sliced pork belly and stir-fry over high heat for 2 to 3 minutes until the surface is golden and the fat has fully rendered out.
- 5Control
Add rehydrated fuzhu, cabbage stalks, and bok choy stalks, then pour in 80g mala xiang guo sauce.
Stir-fry vigorously over high heat for 2 minutes until the sauce coats every piece evenly.
- 6Finish
Add bean sprouts and all leafy greens, then toss quickly for no more than 30 seconds until just wilted.
Remove from heat immediately and serve in a bowl while hot.
After the steps
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