Mala Xiang Guo Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with meat and vegetables stir-fried in the fragrant, numbing heat of Sichuan peppercorns and chilies.
This rice bowl is topped with meat and vegetables stir-fried in the fragrant, numbing heat of Sichuan peppercorns and chilies. The spicy tingle pairs nicely with crisp vegetables and savory rice. It makes a great spicy lunch or hearty dinner.
Rice bowls · 25 minutes to cook
Tips: Mala sauces vary in saltiness and heat, so start with a little and add more to taste at the end.
Tips: Add the bok choy near the end and stir-fry briefly to keep it crisp.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork Shoulder — 80 g
- Bok Choy — 1 pc
- Dried Tofu — 30 g
- Wood Ear Mushrooms — 20 g
- Onion — 0.3 pc
- Mala Sauce — 1 Tbsp
- Chili Oil — 1 tsp
- Garlic — 1 pc
- Neutral Oil — 1 tsp
- Sichuan Peppercorns — 0.3 tsp
- Soy Sauce — 0.5 tsp