During the rain days I often don’t want to go out shopping to
buy ingredients to cook. I open my fridge and see what I still have and try to
cook with that. This is one of the main reasons why I like to cook Ma La XiangGuo: because you can put everything in this what you like…well almost
everything.
It is spicy, hearty and ideal for when it is getting colder
outside. The version below is a vegan, but you can add streaky bacon, shrimp or
boiled quail eggs in this stir-fry if you want to add some more protein in this
this. When you choose for a vegan version add in mushrooms as they are packed
with umami flavor.
Heat up 6 tablespoons vegetable oil in the wok. Add in the dried
chili and stir fry till fragrant and remove the chili from the oil and set it
aside for later.
In the oil add in ginger, garlic and leek and stir fry till
fragrant.
Add the dry spices: bay leaves, start anise, Sichuan pepper
corn, Chinese black cardamom, cinnamon bark and continue to fry that for 1
minute till it release aroma.
Add 2 tablespoons of Sichuan bean paste and 1 teaspoon of sugar
and stir fry till the oil change to red color.
Stir-fry the vegetables: add the firmest one first: potatoes,
lotus root, broccoli and then the softer ones like mushrooms.
Add in the tofu skin and season it with 2 tablespoons cooking
wine and 1 tablespoon light soy sauce and season with salt to taste.
Drizzle in 2 teaspoons sesame oil, earlier fried dried chili and
coriander (leave some on the side to garnish)
Transfer to plate and garnish with some fresh coriander and
serve with rice. Hope you like it.
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