Lazy Mala Tang Recipe
Try this easy mala tang hotpot recipe with a spicy, numbing broth, fragrant aromatics, fresh vegetables and protein. Customisable, comforting and full of flavour!
Servings: 6
Ingredients
- 1 pack mala hotpot base or cube!
- 2 tbsp neutral oil or olive oil
- 6 cups water
- 5 cloves garlic smashed
- 3 stalks scallions white part only
- 5 dried red chilies
- 3 tbsp light soy sauce
- 3 tbsp shaoxing wine
- 2 tbsp silken tofu
- 300 g silken tofu
- 1 cluster shimeji mushrooms around 1.5 cups
- 1 cup king oyster mushrooms sliced
- 1 pack enoki mushrooms
- 1 pack tofu puffs
- 1/2 zucchinni
- 8-10 bok choy
- 2 cakes sweet potato glass noodles
- 1 cup frozen vegan mutton or dumplings work too
- salt as needed
Garnish
- 1 cup cilantro
- 1/4 cup spring onions green part
- chili oil crisp
Instructions
- Add oil into a deep pot, and saute garlic, white part of scallions (1-2 inches in length) and chopped dried red chilies.
- Saute for 1-2 minutes. Add hotpot base according to package instructions. I added a splash of water to mine to saute.
- Add silken tofu, break them up then add enoki mushrooms, shimeji mushrooms and sliced king oyster mushrooms.
- Add water, light soy sauce, shaoxing wine, sesame oil.
- Add on top zucchinni, glass noodles, any frozen meats, cover with a lid. Cook for 3 minutes.
- Open lid, layer your green leafy vegetables and close the lid back. Cook for 3 more minutes. Add more salt to the broth if required.
- Garnish with chopped spring onions, chili oil crisp, and a bunch of cilantro. Enjoy!