Ingredients and Tools
- Leafy greens (bok choy, yau choy, spinach)
- Boneless meats (pork, beef, chicken, fish balls, sausage)
- Dried tofu
- Beijing spicy instant noodles
- Dried chili peppers
Measurements
- Leafy greens total 455 g; the ratio of bok choy, yau choy, and spinach can be adjusted to preference.
- Boneless meats total 430 g; the ratio of pork, beef, chicken, fish balls, and sausage can be adjusted to preference.
- Dried tofu 152 g
- Beijing spicy instant noodles 1 bag
- Dried chili peppers 5 g
- Mala stir-fry pot seasoning 110 g The proportions of leafy greens, boneless meats, dried tofu, and Beijing spicy instant noodles above are recommended; if you have preferred ingredients, you can reallocate the proportions to taste.
Steps
- Bring a pot of water to a boil (enough to cover the ingredients in steps 2-4).
- Add the leafy greens to the boiling water, blanch for 5 minutes, then remove and set aside.
- Add the boneless meats to the boiling water, blanch for 4 minutes, then remove and set aside.
- Add the Beijing spicy instant noodles to the boiling water, cook for 2 minutes, then remove and set aside.
- Pour out the boiling water, wipe the pot dry, add 105 g cooking oil, and heat over high heat for 30 seconds.
- Add the mala stir-fry pot seasoning and stir-fry for 20 seconds.
- Add the dried chili peppers and stir-fry for 10 seconds.
- Add the blanched leafy greens, reduce to medium heat, and stir-fry for 3 minutes.
- Add the blanched boneless meats and stir-fry for 3 minutes.
- Add the cooked Beijing spicy instant noodles and toss with chopsticks for 1 minute.
- Turn off the heat and plate.
Notes
- High heat is usually around 240°C; for an induction cooker, the input power is about 2 kW.
- Medium heat is usually around 120°C; for an induction cooker, the input power is about 1.4 kW. If you follow this guide and find issues or steps that can be improved, please open an Issue or Pull request.