🥘 Hot Pot, but Vegetarian! (素菜火鍋)

By Made With Lau · 45 min

Ingredients

Instructions

1. Thinly slice the ginger, cut the onion into wedges, slice the carrot into 1/2-inch coins, and cut the daikon into 3/4- to 1-inch pieces.
2. Cut the napa cabbage stems into small pieces and the leaves into long narrow strips. Thinly slice the lotus root into 1/8-inch pieces and soak them in water for 5 minutes.
3. Separate the bok choy leaves, cut them lengthwise, then soak the seafood mushrooms and beansprouts in water as described.
4. Cut the soft tofu into 21 small rectangles after draining and rinsing. Soak the vermicelli in warm water for 10 to 15 minutes.
5. Cut the shiitake mushrooms into thirds at an angle after removing the stems and soaking them.
6. Heat oil in a wok on high. Stir-fry the ginger for about 1 minute, then add the onion and stir-fry for 1 minute.
7. Add the carrot and shiitake stems and stir-fry for 30 to 40 seconds. Add the daikon and stir-fry for 1 minute, then add the cooking wine and stir-fry for another 30 to 40 seconds.
8. Add boiling water, cover and bring to a boil, then simmer for 10 minutes.
9. Transfer to a divided hot pot, season each side with half the salt and sugar, top up with hot water if needed, and simmer covered for 5 more minutes.
10. Mix the vegetarian oyster sauce, light soy sauce, rice vinegar, sugar, chili sauce and 2 tablespoons boiling water in a small bowl, then add to one side of the pot.
11. Add lotus root, tofu, shiitake, fried tofu puffs and napa cabbage stems to the pot, then add bok choy near the end. Cook spinach, bok choy, seafood mushroom and beansprouts in small batches, and add vermicelli and fresh rice noodles last.

Summarized from Made With Lau's video. Watch it for the details.

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OnionGingerCarrotMushroomCabbageSpinachTofuShiitake mushroom