10-Minute One Pot Mala Dry Pot by Chellemakesfood

Ingredients

• 4 slices ginger
• 1 tsp sichuan peppercorn
• 1 tsp five spice powder
• 1 tsp cumin powder
• 4 tbsp chili powder
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp laoganma chili crisp
• 7 slices lotus root
• 1/2 cup black fungus
• 1 tomato
• 1 pack enoki mushrooms
• 200 g pak choi
• 200 g sliced meat
• 100 g cheese tofu
• 200 g konjac noodles
• 1 tbsp green onion
• 1 tsp white sesame seeds

Instructions

1. Soak konjac noodles in water for 20 minutes before cooking.
2. Heat oil in a large pot or wok over medium heat. Sauté ginger and Sichuan peppercorns until fragrant.
3. Add five spice powder, cumin powder, and chili powder, stirring for 30 seconds to release aromatics.
4. Add sliced meat and cook until browned, about 2-3 minutes.
5. Add lotus root, black fungus, and tomato slices. Sauté for 2 minutes until slightly softened.
6. Stir in Laoganma, salt, and sugar.
7. Add cheese tofu, enoki mushrooms, and prepared konjac noodles; toss well for 3 minutes.
8. Fold in pak choi and cook for 1-2 minutes until wilted.
9. Garnish with green onion and white sesame seeds before serving.