Spicy Wok / Malatang Hot Pot
Cuisine: Chinese
Spicy Wok / Malatang Hot Pot is a Chinese meat dish, built around Green leafy vegetables.
2 / 5
★★☆☆☆
1050 kcal
Ingredients
- Green leafy vegetables (rapeseed, lollo rosso, spinach)
- Boneless meat (pork, beef, chicken, fish balls, ham sausage)
- Dry tofu
- Beijing-style instant spicy noodles
- Dried chili peppers
Steps
- Bring a pot of water to a boil (the water level should cover the ingredients in steps 2-4).
- Blanch green leafy vegetables in the boiling water for 5 minutes, then remove and set aside.
- Blanch boneless meat in the boiling water for 4 minutes, then remove and set aside.
- Boil Beijing-style instant spicy noodles in the boiling water for 2 minutes, then remove and set aside.
- Drain the water, dry the pot, add 105 g of cooking oil, and heat over high heat for 30 seconds.
- Add Spicy Wok seasoning and stir-fry for 20 seconds.
- Add dried chili peppers and stir-fry for 10 seconds.
- Add the blanched green leafy vegetables, turn to medium heat, and stir-fry for 3 minutes.
- Add the blanched boneless meat and stir-fry for 3 minutes.
- Add the boiled noodles and stir with chopsticks for 1 minute.
- Turn off the heat and serve.
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Notes
A home-style Sichuan dish with a rich, spicy flavor, combining vegetables, meat, and soy products. The dish is satisfyingly spicy and texturally rich. The combination of meat and vegetables provides high-quality protein and a variety of vitamins for a nutritionally balanced meal. The steps are clear and require mastering blanching and stir-frying heat control, posing a slight challenge for beginners. Total cooking time is approximately 30 minutes.
Estimated Difficulty: ★★☆
Estimated Calories: 1050 kcal
Breakdown:
This quantity serves approximately 3 people.
- Green leafy vegetables: Total 455g (You can allocate the ratio of rapeseed, lollo rosso, and spinach according to your preference)
- Boneless meat: Total 430g (You can allocate the ratio of pork, beef, chicken, fish balls, and ham sausage according to your preference)
- Dry tofu: 152g
- Beijing-style instant spicy noodles: 1 bag
- Dried chili peppers: 5g
- Spicy Wok seasoning: 110g
The ratios for vegetables, boneless meat, dry tofu, and noodles listed above are recommended. You can redistribute the ratios according to your preferred ingredients.
Notes on Heat:
- High heat is typically around 240 degrees Celsius; for induction cookers, the input power is approximately 2 kilowatts.
- Medium heat is typically around 120 degrees Celsius; for induction cookers, the input power is approximately 1.4 kilowatts.