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Dry Hotpot | The Hungry Coderr

Dry Hotpot

Dry Hotpot

15 mins prepServes 4

Dry hotpot, also known as gan guo in Chinese, is a stir-fried version of hot pot featuring a combination of meat, vegetables, and Sichuan spices. It is characterized by mala flavors from Sichuan peppercorns and chilies, which add a numbing sensation and heat to the dish. This recipe includes various proteins and vegetables, along with a homemade Sichuan sauce.

4 servings

What you need

sesame oil

1 tbsp sesame oil

sugar

½ tsp sugar

soya sauce

1 tbsp soya sauce

salt

1 tsp salt

bean sprouts

1 bunch bean sprouts

rice vinegar

1 tbsp rice vinegar

chicken strips

1 cup chicken strips

vegetable oil

2 tbsp vegetable oil

broccoli

garlic clove

1 clove garlic clove

green onion

1 bunch green onion

dried chili

chili paste

2 tbsp chili paste

lotus root

raw prawns

1 cup raw prawns

bok choy

fish fillets

1 cup fish fillets

potato

fish

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Instructions

1: Prepare the proteins and chop vegetables as needed.

2: In a wok, heat some vegetable oil and add the protein of your choice.

3: Stir fry the protein until cooked.

4: Add the chopped vegetables and continue to stir fry until they are slightly tender.

5: In a separate pan, combine all the sauce ingredients and cook until thick.

6: Pour the sauce over the stir-fried protein and vegetables, mixing thoroughly.

7: Serve hot and enjoy your dry hotpot!

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