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Celine Leung

Mala Dry Pot

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Prep Time 20 minutes
Cook Time 10 minutes
Pre-Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Video

Ingredients
  

Proteins (my pick)
  • 150 g thinly sliced beef
  • 100 g shrimp
  • fried tofu puffs
  • imitation crab sticks
Vegetables (my pick)
  • 1 small potato thinly sliced
  • handful of lotus root sliced
  • 10 g dry wood ear mushrooms
  • Bok choy/ napa cabbage
  • Enoki mushrooms
Aromatics & Base
  • 1 tsp Sichuan peppercorns whole
  • 4 dried red chilies cut in half, seeds shaken out
  • 4 garlic cloves smashed
  • 3 slices ginger
  • 1 scallion cut into sections
  • 60-80 g of hotpot base block
Seasoning Sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1 tsp black vinegar Optional
Final Touch
  • Toasted sesame seeds
  • Coriander

Method
 

Preparations
  1. Soak wood ear mushrooms in warm water for 20–30 minutes.
  2. Slice all vegetables into bite-sized pieces.
  3. Parboil lotus root, potato, and soaked wood ear for 4–5 minutes; drain.
  4. Blanch bok choy/napa cabbage and enoki mushrooms for 1–2 minutes; drain.
  5. Boil tofu puffs and crab sticks to soften; drain.
  6. Blanch beef and prawn last; drain.
  7. Slice garlic, ginger, and scallions.
  8. Cut hotpot base block into smaller chunks for easier melting.
Stir-Fry
  1. Heat a small chunk of hotpot base in a large wok over medium heat until fully melted.
  2. Add Sichuan peppercorns and dried chilies and stir for 30 seconds.
  3. Add garlic, ginger, and scallions and stir briefly.
  4. Add the rest of the hotpot base. Stir until fully melted and oil is released.
  5. Add lotus root, potato, and wood ear mushroom; stir-fry for 2 minutes.
  6. Add bok choy, enoki, and other soft vegetables. Stir until coated.
  7. Add cooked beef, shrimp, tofu, and crab sticks and toss well.
  8. Pour in seasoning sauce; stir-fry for 1–2 minutes until glossy and coated.
  9. Finish with a splash of black vinegar (optional).
  10. Garnish with sesame seeds or coriander.
  11. Serve hot with steamed rice or noodles.

Video