China · Sichuan
Dry Pot with Numbing Spice
A Sichuan dry pot of vegetables, meat, tofu skin and instant noodles tossed in a numbing and chilli-laden spice paste, cooked hot and fast in a single wok.
Everything in a dry pot is cooked separately and only meets at the last moment, which is why the vegetables keep their bite while the meat stays tender. There is no sauce to speak of; the spice paste is meant to coat, not to pool. It is the sort of dish you assemble yourself from what is in the fridge, and the quantities here are meant as a starting point rather than a rule.
Ingredients
- leafy greens, in total455 g
- boneless meat, in total430 g
- dried tofu skin152 g
- dried chilli5 g
- dry pot spice paste110 g
Directions
- 1
Bring a pot of water to the boil, enough to cover the ingredients in steps 2 to 4.
- 2
Blanch the greens in the boiling water for 5 minutes and lift out.
- 3
Blanch the boneless meat for 4 minutes and lift out.
- 4
Cook the Beijing-style spicy instant noodles for 2 minutes and lift out.
- 5
Pour off the water, wipe the pan dry, add 105 g cooking oil and heat over high heat for 30 seconds.
- 6
Add the dry pot spice paste and stir-fry for 20 seconds.
- 7
Add the dried chilli and stir-fry for 10 seconds.
- 8
Add the blanched greens, turn to medium heat and stir-fry for 3 minutes.
- 9
Add the blanched meat and stir-fry for 3 minutes.
- 10
Add the cooked instant noodles and toss with chopsticks for 1 minute.
- 11
Turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.