20 mins Spicy Incense Pot you can easily make at home

Prep time ：15 mins

Cook Time : 5 mins

Serves : 5

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Ingredients:

1 King Oyster Mushroom

1 Enoki Mushroom

1 White Shimeji Mushroom

2 Baby corn (of 4-5 in a pack)

1 Taiwan Sausage (of 4 in a bag)

1/2 can Luncheon Meat

Variety of meatballs, fish balls etc. (4-5 units per variety)

200g Lotus Root

300g Broccoli

250g Choy Sum

300g Fried Beancurd Skin

250g Baby Asparagus

1 Spicy incense pot ready paste & dried chilies

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Directions:

i) Get all the ingredients ready before cooking. Boil a pot of water to blanch the veges.

ii) Pan fry the Taiwan sausages, luncheon meat. Do it without oil at the beginning, when there’s no more water, pour a little bit of oil into the pan to continue with the pan fry; this is to keep oil from splattering.

iii) Same time, blanch the mushrooms, baby asparagus & baby corns, various meatballs; yet boil another pot of water for the noodle.

iv) Get ready with the spicy incense pot ready paste & dried chilies; as well as heat the pan.

v) Stir fry the paste for a minute or two, follow by adding in the dried chilies to stir together.

vi) Add the Taiwan sausages & luncheon meat in to blend, and add the rest of the blanched veges, meatballs and stir fry it altogether for about 2 minutes; add noodles & fresh veges in as the last step and blend it for 3 minutes.

vii) Add some coriander while serve to get some fresh greens taste.