Lee Yeon-bok's Spicy Ma La Dendrobium Stir-Fry

Name: Lee Yeon-bok's Spicy Ma La Dendrobium Stir-Fry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

A unique fusion dish featuring tenderized dendrobium, pounded with a mallet and stir-fried with a spicy, numbing Ma La sauce.

20 min Difficulty Easy side dish

Main ingredients

peeled dendrobium store-bought Ma La sauce cooking wine oyster sauce garlic onion green onion huajiao oil

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peeled dendrobium store-bought Ma La sauce cooking wine oyster sauce garlic onion green onion huajiao oil

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Detailed recipe

Quick recipe

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.

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.

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