Stir-fried Spicy Hotpot (Ma La Xiang Guo)

This recipe creates a stir-fried hotpot dish with a numbing and spicy kick, inspired by Sichuan cuisine. You can adjust the spice level to your preference.

Ingredients:

 Protein:

      1 lb thin sliced meat (chicken, beef, pork, or a combination)

     ½ lb shrimp, deveined and cleaned (optional)

     ½ lb firm tofu, cubed

 Vegetables:

      ½ red bell pepper, sliced

      ½ green bell pepper, sliced

      1 cup broccoli florets

      1 cup baby corn, halved

      ½ cup sliced mushrooms (shiitake, oyster, or your favorite)

      ½ cup snow peas

      4 scallions, sliced green parts only (reserve white parts for later)

 Aromatics:

      2 tbsp vegetable oil

      4 cloves garlic, minced

      1 tbsp ginger, minced

 Spicy Sauce:

      2 tbsp Doubanjiang (fermented bean paste with chili)

      1 tbsp chili bean paste (adjust to your spice preference)

      1 tbsp Shaoxing wine (or dry sherry)

      1 tbsp soy sauce

      1 tbsp Chinkiang vinegar (or rice vinegar)

      ½ tsp sugar

      ½ tsp ground Sichuan peppercorns (optional, for extra numbing spice)

 Thickeners:

      1 tbsp cornstarch

      2 tbsp water

Production Steps:

1. Marinate the protein: In a bowl, combine the sliced meat (or tofu if using) with 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or sherry), and ½ tsp cornstarch. Let marinate for 15 minutes while you prepare the vegetables.

2. Prepare the vegetables: Wash and slice all vegetables according to the ingredient list.

3. Make the sauce: In a small bowl, combine Doubanjiang, chili bean paste, Shaoxing wine (or sherry), soy sauce, Chinkiang vinegar (or rice vinegar), sugar, and ground Sichuan peppercorns (if using). Mix well to form a smooth sauce.

4. Heat the wok: Heat oil in a wok or large pan over high heat. Add the white parts of the scallions and cook until fragrant, about 30 seconds. Remove and set aside.

5. Stir-fry the protein: Add the marinated meat (or tofu) to the wok and cook until browned and almost cooked through, about 2-3 minutes. Remove from the wok and set aside.

6. Stir-fry the vegetables: Add the garlic and ginger to the wok and cook until fragrant, about 30 seconds. Add the bell peppers and stir-fry for 1 minute. Then, add the broccoli, baby corn, mushrooms, and snow peas. Stir-fry for another 2-3 minutes until vegetables are crisp-tender.

7. Incorporate the sauce: Push the vegetables to the side of the wok and add the prepared sauce to the empty space. Stir-fry the sauce for a minute until fragrant.

8. Combine everything: Add the cooked protein (or tofu) and reserved scallions back to the wok. Toss everything together until well combined.

9. Thicken the sauce: In a small bowl, whisk together cornstarch and water to form a slurry. Slowly drizzle the slurry into the wok while stirring constantly. Cook for another minute or two until the sauce thickens slightly.

10. Serve immediately: Enjoy the stir-fried spicy hotpot while hot with steamed rice or noodles for dipping.

Tips:

 You can add other vegetables of your choice, such as carrots, green beans, or snap peas.

 For a vegetarian option, omit the protein and add more vegetables.

 Adjust the amount of chili bean paste to your desired spice level.

 Serve with your favorite dipping sauces, such as sesame oil with chili flakes, soy sauce with chopped scallions, or a peanut sauce.