I’ve only had this once at an authentic Sichuan restaurant that happens to be in Savannah Georgia, of all places. They charge like $18, and I’m so glad that I can now make it myself! Headed to our super tiny Asian market tomorrow for the ingredients. 😊 Edit: Theirs doesn’t include cauliflower, and I LOVE cauliflower! So excited!!
I had this for my birthday last night and I’m going to try to make it with my limited ingredients onions bamboo shoot needle mushroom carrot and chili powder
CHARMING AND LOVELY personality, I really like the way you cook, though I haven't yet the spicy bean past...I will look for it in my Asian store. Question: I noticed a lot of recipes call for sugar, what does sugar do, what its role, or what role does it play in this recipe? Another question: home mode chilli sauce, love chilli sauce, like to know how to make it? Yes, you are more natural, the video lets your personality shine, and of course, has some role in how and what you cook.REALLY APPRECIATE THE healthy WAY you cook. I am trying to learn Asian or Chinese cooking for a little while and had been hoping to find a healthily minded cook like you Thanks, Stephen (pronounced Steve or Steven)
+Stephen Dufort Thanks Steve! Sugar balances spiciness, saltiness, and acidity. It helps to bring out the flavor. It should be just a little bit that we know it's there but doesn't overpower. You may skip the spicy bean paste if you can't find. -Ling
ChineseHealthyCook That's True ! Hahaha. Btw, I have tried your udon noodle and spinach and watercress salad and tomato and egg soup receipes and it all turned out delicious. Will let you know when I try this new receipe. Thanks and more healthy and vegetarian dishes..Heeheehee...
PS, The sugar you put into the chilli sauce, and soy sauce when you made a dip for your boiled wontons in another video.I try to eat a lot of veggies so this video is great a Sichuan Dry Pot Vegetables
We have 2 adopted daughters from China and make amazing hot pot. I had dry pot for the first time last week and WOW. Now to my question. How much pepper corn did you put in your recipe?
Your daughters are so lucky to have you. It’s about 1 tbsp Sichuan peppercorns or adjusting to your taste. As I always say, we normally don’t measure but eyeball it 😆Thank you 😊
Hi, i really liked this dish when i tried it in a Chinese hot pot restaurant. I tried to cook it using this video but couldn't find Spicy bean paste and Sichuan peppercorns. Is there anything which can act as substitute for these 2 missing items?
Sambol works for bean paste I guess. I think a pretty good substitute for Sichuan peppercorns is about half black pepper and half coriander seeds with a sprinkle of cardamon
+Stephen Dufort check out my chili oil video. The sauce should be the mixture of chili oil, soy sauce, optional vinegar and sesame oil. I think my pan fried tofu and pan fried wonton have the sauce making. Check it out.
I went to a hot pot restaraunt for tbe first time yesterday where u choose the stuff u want then put it in a bowl and she weighs it then the chef cooks it in the broth or you can choose dry hot pot. Its $3.50 for each 150 grams of the stuff you choose is that expensive ? And it was way too hot though I asked for medium. Also is dry hot pot more popular than soup based option ? And why is it called dry pot when i it's just the same stir fried ingredients isn't it a stir fry
Probably too much for a recommendation, but I would love the video to be in chinese and the subtitles in english = one video and good for practicing chinese ^^
+BMoLuvsYou Spicy Bean Paste is made of broad beans and black bean paste is fermented black bean. There's spicy black bean paste too with spices. They taste very differently. Thank you! -Ling
also could you please put the actual amounts of each ingredient that are needed? just listing the ingredients (which didn't even include the fresh cilantro you use in the video) isn't very helpful if you've never made this before
@@ChineseHealthyCook Chinese cuisine doesn't need msg. So many spices and condiments to choose from. Only stupid people use msg. The worst ones are the ones that advocate the use of msg citing the FDA when the FDA gets most of its funding from Monsanto and other food multinationals.
