Mala Xiang Guo (Mala Dry Pot) | Your Friend Alanna
Mala Xiang Guo (Mala Dry Pot)
5 mins prepServes 2
This mouthwatering mala dry pot can be made in just 15 minutes. All you have to do is prep, blanch, and stir-fry. It's an easy recipe, especially with a versatile flat-bottom wok that functions as both a pot and a stir-fry pan.
1. Blanch tofu skin, enoki mushrooms, and bok choy for 1 minute.
2. Blanch lotus root and chinese cauliflower for 3 minutes.
3. Boil quail eggs for 4 minutes.
4. Oil up a wok over medium, then add the sichuan sauce.
5. Add the blanched ingredients plus konjac noodles and toss until fully coated.
6. Garnish with cilantro.
