🍽️ How to Make Shucai Malaxiangguo (Vegetable Spicy Dry Pot)

🧆 Ingredients

• 400g assorted vegetables (lotus root, potato, broccoli, mushrooms, bell pepper)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 2 tablespoons doubanjiang (chili bean paste)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn
• 2 dried chilies
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt to taste
• 2 green onions (chopped)
• 1 tablespoon sesame seeds

🍳 Steps

1. Prepare and Clean Vegetables: Thoroughly wash all vegetables under running water. Scrub root vegetables like lotus root and potato to remove any dirt. Peel the lotus root and potato, then slice them into thin, even pieces for quick and uniform cooking. Cut broccoli into small florets, and slice mushrooms and bell pepper. Remove seeds from the bell pepper. Drain all vegetables well to avoid excess water during cooking.

2. Blanch Vegetables: Bring a large pot of water to a boil. Add a pinch of salt and a few drops of oil to help preserve the vegetables' color and texture. Blanch the lotus root and potato slices for 2–3 minutes until just tender but still crisp. Remove with a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking and keep them crunchy. Repeat with broccoli, mushrooms, and bell pepper, blanching each for about 1–2 minutes. Drain all vegetables thoroughly.

3. Prepare Aromatics: Slice the onion and mince the garlic. Measure out the Sichuan peppercorns and dried chilies. If you prefer less heat, remove the seeds from the dried chilies.

4. Stir-Fry Aromatics: Heat the chili oil in a large wok or skillet over medium heat. Add the Sichuan peppercorns and dried chilies, stirring constantly until fragrant and the oil is infused, about 1 minute. Add the minced garlic and sliced onion, and stir-fry until the onion softens and the mixture is aromatic, about 2 minutes. Be careful not to burn the garlic.

5. Add Sauce: Stir in the doubanjiang (chili bean paste), soy sauce, and sugar. Cook for 1–2 minutes, stirring well to combine and allow the flavors to meld. The sauce should become glossy and aromatic.

6. Combine and Cook Vegetables: Increase the heat to high. Add all the blanched vegetables to the wok. Toss quickly and thoroughly to coat each piece with the sauce and aromatics. Stir-fry for 2–3 minutes, ensuring the vegetables are heated through but remain crisp. Taste and adjust salt as needed.

7. Check Doneness: The vegetables should be vibrant in color and crisp-tender. Avoid overcooking to maintain their texture. If using lotus root or potato, check that they are cooked through but not mushy.

8. Finish and Serve: Turn off the heat. Sprinkle chopped green onions and sesame seeds over the top. Serve immediately while hot for the best flavor and texture.

💡 Tips

• Use a variety of vegetables for color and texture.
• Adjust chili and peppercorn for desired spice.
• Blanch vegetables to keep them crisp.
• Serve immediately for best flavor.