Ma La Xiang Guo (Szechuan numbing pot)

Heat up some oil in a pan, stir fry blanched lotus roots, snow peas, king mushrooms, woodear fungus, carrots, onions, bell peppers. No need to add any seasoning. Stir fry for 2 minutes and set aside.

Marinate pork with soy sauce, white pepper. Stir fry pork until cooked. Set pork aside.

Add oil to the same pan, stir fry chopped garlic, ginger slices, crushed szechuan peppercorns and dried red chili. Add a tablespoon of szechuan ma la xiang guo seasoning and stir fry for another minute.

Add cooked vegetables and pork to the pan and stir fry for another minute. Add bean sprouts, mix well for a minute or so and turn heat off.