Mala Xiang Guo


Mala Xiang Guo, one of well-known dishes in town, is spicy, at the same time, tasty. It originated in Chongqing, China and has become one of popular dishes for both group dining and home cooking all across Sichuan and Chongqing. Here check the simple and easy way to cook. Note that it can be cook in a number of different ways so you can adapt the recipe to your taste buds.


  • 1/3 cup oil, 1 cup sliced lotus roots

  • ½ cup bamboo shoots, 1 sliced potato

  • 6 shiitake mushrooms, 2 cup wood-ear mushrooms

  • 2 sliced carrot, 3 chopped pak choi

  • 4 sliced baby corn and 1 tbsp. mala powder

  • 3 star anise and 4 sliced cloves garlic

  • 3 sliced shallots and ½ tbsp. soy sauce

  • 1 tsp. fish sauce, 5 red chili peppers

  • Salt to taste, Chopped cilantro, Sesame seeds, Peanuts


  1. Par-boil all the vegetables then run under cold water, drain and set aside.

  2. Heat the oil in a wok and add the potato, roots and shoots. Cook for 2 minutes. Next add the mushrooms, carrot, pak choi and baby corn and cook for another 2 minutes. Remove vegetables and set aside.

  3. Add the mala powder, star anise, garlic, shallots and chilli until aromatic.

  4. Add all the vegetables back into the wok and stir-fry until almost cooked. Add the soy sauce and fish sauce and stir.

  5. Salt to taste and garnish with cilantro, sesame seeds and peanuts.

Serving- 4

Preparation & Cooking time- 30 min