← Nouns Cooking · Chinese

Ingredients

• 200 g rump or sirloin steak, very thinly sliced
• 200 g raw prawns, peeled and deveined
• 150 g Lotus root, peeled and sliced 5 mm thick
• 150 g Potato, peeled and sliced 5 mm thick
• 150 g Cauliflower, cut into small florets
• 150 g baby bok choy, halved
• 100 g enoki or shiitake mushrooms, trimmed
• 8 Fried tofu puffs, halved
• 8 Quail eggs, boiled and peeled (optional)
• 3 tbsp neutral oil
• 8 dried red chillies
• 1 tbsp whole Sichuan peppercorns
• 4 cloves Garlic, sliced
• 1 tbsp Ginger, minced
• 60 g Sichuan hot pot base (spicy block or pouch)
• 1 tbsp Doubanjiang (chilli bean paste)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar
• 40 g roasted peanuts
• 1 tbsp toasted sesame seeds
• 1 handful Coriander (cilantro), roughly chopped

Method

1. Bring a large pan of water to the boil. Blanch the potato and lotus root for 3 min, the cauliflower for 2 min and the bok choy for 30 seconds, then drain everything and let it steam dry.
2. Heat 1 tbsp of the oil in a wok over high heat. Sear the beef for 1 minute, add the prawns and stir-fry for 1–2 min until they turn pink and opaque, then lift everything out.
3. Turn the heat to medium-low and add the remaining oil. Fry the chillies and Sichuan peppercorns for 30 seconds, then the garlic and ginger for 30 seconds more.
4. Add the hot pot base and doubanjiang and stir for 1–2 min, until the base melts into a red, fragrant oil.
5. Turn the heat to high, add the blanched vegetables, mushrooms, tofu puffs and quail eggs and toss for 2–3 min until coated. Season with the soy sauce, Shaoxing wine and sugar, adding a splash of water if it catches.
6. Return the beef and prawns and toss for 1 minute until hot. Take off the heat, scatter over the peanuts, sesame seeds and coriander and serve with rice.

Tips

• Hot pot bases differ a lot in salt and heat; start with less and add more to taste.
• Contains peanuts, sesame and shellfish. Swap in any mix you like: chicken, fish balls, broccoli or wide glass noodles all work.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook What To Cook Today Ang Sarap