Chinese dry pot is a stir-fried Sichuan dish where shrimp, potatoes, and lotus root cook together in a wok with dry red peppers and numbing Sichuan peppercorns, creating a spicy, aromatic one-pan meal.
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Marinate shrimp with green onion and ginger, then add around 1 tablespoon of Shaoxing wine. Then mix well and set aside for 10 minutes.
Blanch all of the potato and lotus roots in boiling water for 1 minute. Transfer out and drain completely.
Add oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out.
Add ginger and garlic and fry aromatic.
Return shrimp in and all the blanched potato and lotus root, spam, then add red onion and celery.
Add salt and saugar. Sprinkle some toasted sesame seeds, green onion section, mix well and serve hot.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok with a splash of water to restore crispness.
wok or large skillet (14-inch minimum) · sharp knife for slicing vegetables
A dry pot uses minimal liquid and relies on dry heat to cook ingredients until edges char slightly, creating concentrated flavors and crispy textures. Unlike wet curries, there's no sauce pooling at the bottom.
Yes. Slice and peel potatoes, lotus root, and celery up to 4 hours before cooking; store in separate containers to prevent browning (potato in water). Cook within a few hours for best texture.
Shrimp should turn opaque and curl slightly, taking 3–4 minutes in a hot wok. Overcooked shrimp becomes rubbery; remove as soon as the color changes from translucent to pink.
Sichuan peppercorns contain hydroxy-alpha-sanshool, which triggers touch receptors in your mouth, creating a tingling sensation rather than heat. Toast them briefly to intensify the effect.
Yes. Replace shrimp with extra potato, mushrooms, or cashews; keep all spices, peppers, and aromatics the same. Adjust cooking time based on your protein substitute.
