Main ingredients 🥩
peeled dendrobiumstore-bought Ma La saucecooking wineoyster saucegarliconiongreen onionhuajiao oil
Lee Yeon-bok's Spicy Ma La Dendrobium Stir-Fry
A unique fusion dish featuring tenderized dendrobium, pounded with a mallet and stir-fried with a spicy, numbing Ma La sauce.
🙋 Recommended for
- ⭐ Those looking for a fresh, spicy Sichuan-style twist on regular steamed dendrobium
- ⭐ Fans of Ma La lovers who enjoy the tingling, addictive flavor
Ingredients needed 🛒2 servings
- peeled dendrobium 200g
- store-bought Ma La sauce 1 tablespoon
- cooking wine 2 tablespoons
- oyster sauce 1/2 tablespoon
- sugar 1 tablespoon
- minced garlic 1 tablespoon
- minced onion 2 tablespoons
- minced green onion 2 tablespoons
- vegetable oil as needed
- huajiao oil a little
Recipe 🍳
- Cut larger peeled dendrobium in half lengthwise, then gently pound with a mallet to soften and create space for better seasoning absorption.
- Mix store-bought Ma La sauce with cooking wine, oyster sauce, and sugar according to the specified amounts to prepare the stir-fry seasoning.
- Chop garlic, onion, and green onion finely for easy cooking.
- Heat a pan and add vegetable oil, then sear the prepared dendrobium on both sides until golden brown.
- Once the dendrobium is seared, add the minced vegetables and Ma La seasoning, gradually adding a small amount of water to prevent burning while simmering and stirring.
- When moisture has fully evaporated and seasoning is well distributed, finish by drizzling a touch of huajiao oil to enhance the spicy, numbing aroma.
- Cut dendrobium in half and lightly pound with a mallet.
- Mix Ma La sauce, cooking wine, oyster sauce, and sugar to make a custom seasoning.
- Heat oil in a pan and sear dendrobium on both sides until golden.
- Add minced vegetables and seasoning with a bit of water, then stir-fry slowly.
- Finish with a sprinkle of huajiao oil for a tingling aroma.
Cooking tips 💡
- Pound the dendrobium thoroughly with a mallet so fibers become soft and seasoning penetrates evenly without sticking to the surface.
- To avoid burning during seasoning, control heat and add water gradually in small portions.
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