MALA XIANG GUO

• 3 stalks celery, cut into chunks
• 150 g oyster mushrooms
• 2 bean curd stick, soaked and cut into sections
• 350 g lotus root, sliced thinly
• 200 g sliced lean pork or pork belly
• 150 g cabbage, sliced
• 30 g black fungus, washed and soaked
• 1 pack instant noodles, blanched
• 1/4 cup roasted peanuts
• 1/2 cup spring onion, cut into sections
• 1/4 cup coriander
• 1/2 chinese parsley, cut into sections
• 1 onion, sliced
• 10 dried chilli
• 3 bird's eye chilli
• 4 sliced ginger
• 1 tbsp minced garlic
• 1 tbsp Szechuan peppercorns
• 1 tbsp cooking oil

Seasonings

• 2 tsp Knorr SavorRich Chicken Concentrated Seasoning
• 2 tbsp crispy chilli oil
• 1 tbsp light soy sauce
• 1 tsp black vinegar
• 1/2 tsp sesame oil
• 2 tbsp hua tiao wine
• 1/2 tbsp brown sugar
• pepper