Mala Xiang Guo

Ingredients

• 200g pork belly, thinly sliced
• 150g raw shrimp, peeled
• 1 cup lotus root, thinly sliced
• 1 cup cauliflower florets
• 150g firm tofu, cubed
• 1 cup napa cabbage, chopped
• 3 tbsp vegetable oil
• 2 tbsp doubanjiang (fermented broad bean chili paste)
• 8 dried red chiles
• 1 tbsp Sichuan peppercorns
• 4 cloves garlic, sliced
• 4 slices fresh ginger
• 3 scallions, cut into segments
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine

Before you cook

• Thinly slice the pork belly and lotus root.
• Cube the tofu.
• Peel and devein the shrimp.
• Slice the garlic and ginger, and cut the scallions into segments.

Steps

1. Bring a pot of water to a boil.
2. Blanch the lotus root and cauliflower for 2 minutes, then drain and set aside.
3. Blanch the pork belly slices for 1 minute, then drain and set aside.
4. Heat the vegetable oil in a wok over medium heat.
5. Add the dried chiles and Sichuan peppercorns and stir for 30 seconds, until fragrant.
6. Add the doubanjiang, garlic and ginger, and stir-fry for 1 minute.
7. Add the blanched pork and stir-fry for 2 minutes.
8. Add the shrimp and stir-fry until just pink, about 2 minutes.
9. Add the blanched lotus root and cauliflower, and the tofu.
10. Stir in the sugar, soy sauce and Shaoxing wine.
11. Add the napa cabbage and scallions.
12. Toss everything over high heat for 3 minutes, until the cabbage wilts and everything is coated in sauce.
13. Serve hot straight from the wok.