Fuzhu (Dried Bean Curd) Mala Xiang Guo
Quick answer
- Total time
- 135 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dried fuzhu, folded sheets of bean curd skin, need at least 2 hours of soaking, so this dish starts well before the wok is hot.
Read more
Once softened, their spongy layers soak up the store-bought mala sauce, numbing and chili-hot, and turn chewy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Mushroom Dumpling Hot Pot
Bok choy, Napa cabbage
Shabu Shabu (Japanese Hot Pot with Thin-Sliced Beef in Kombu Broth)
Bok choy, Napa cabbage
Chop Suey
Bok choy, Bean sprouts