Rose Mala Xiang Guo

Name: Rose Mala Xiang Guo
Total time: 25 min
Yield: 695 g
Ingredients: Plant-based tofu noodles 30 g; Thinly sliced pork neck 100 g; Cheongyang chili pepper 45 g; Bean sprouts 30 g; Napa cabbage 50 g; Enoki mushroom 50 g; Wood ear mushroom 50 g; Bok choy 100 g; AmazingOat Barista 200 컵; Vivid Kitchen Low Sugar Mala Sauce 20 g; Sriracha Sauce 20 g

Cook 25 min Difficulty EASY 677 kcal

#High Protein

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Ingredients

Main ingredients

Plant-based tofu noodles 30 g
Thinly sliced pork neck 100 g
Cheongyang chili pepper 45 g
Bean sprouts 30 g
Napa cabbage 50 g
Enoki mushroom 50 g
Wood ear mushroom 50 g
Bok choy 100 g
AmazingOat Barista 1 컵

Seasonings/Sauce

Vivid Kitchen Low Sugar Mala Sauce 20 g
Sriracha Sauce 20 g

Nutrition summary

Carbohydrates 81.02 g 45%

Protein 35.48 g 20%

Fat 27.52 g 35%

Serving size 695g

Cooking steps

1

Cut all ingredients into bite-sized pieces.
2

Heat cooking oil in a pan and sauté garlic and green onion to release their aroma.
3

Add the prepared meat and seafood, then stir-fry.
4

Add the vegetables and mushrooms, and stir-fry together.
5

Add Mala Xiang Guo sauce, oat milk, and heavy cream, and mix evenly.
6

Simmer until the sauce thickens, then finish.

Rose Mala Xiang Guo

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