🔥Mala Xiang Guo (Spicy Numbing Stir-fry Pot)

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🔥Mala Xiang Guo (Spicy Numbing Stir-fry Pot)

Ingredients (3-4 servings):
For the vegetables:
3 stalks celery (thinly sliced)
1 carrot (thinly sliced)
3 potatoes (sliced & blanched)
3 big shiitake mushrooms (sliced)
2 pieces of five spice tau kwa (marinated beancurd in five spice powder)
A handful of cilantro and some fried beancurd skin (add in last)

You may also add lotus root, wood-ear, tofu bean threads (fuzhu), etc.

1 tablespoon of vegetable oil
1 tablespoon of sesame oil
2 star anise
Half tablespoons ground Sichuan peppercorn
1 tsp fennel seeds
1 cinnamon stick
3 bay leaves
3 slices of fresh ginger
3 dried red chili peppers
1 tablespoon hot beans sauce
2 tablespoons hot pot soup base sauce
3 tbsp soy sauce
2 tsp brown sugar
Salt to taste

1 packet of sweet potato glass noodles (cook according to the instructions and set aside)

Heat up oil in a pan/wok, sauté shiitake mushrooms and tofu until slightly brown, add sesame oil, ginger, cinnamon stick, fennel seeds, bay leaves, dried chilies and star anise, sauté until fragrant. Then add in carrots, water, hot pot soup base sauce, hot beans sauce, soy sauce, salt and sugar. Stir and mix well. Cover the lid and let simmer for 3 minutes. Then add in potato, celery and some cilantro. Cover the lid and let simmer for 5 minutes and it’s ready to serve! Enjoy while it’s hot! 😋