Vegan Sichuan Hot Pot Base Recipe

Hot pot, a beloved Chinese culinary tradition, has captured the hearts and taste buds of people around the world. Sichuan hot pot, known for its fiery spice and complex flavors, is a popular variation that tingles the senses and invites culinary adventurers to indulge in a unique dining experience. While traditional Sichuan hot pot often features meat and animal-based ingredients, today we’re going to explore a mouthwatering vegan twist on this classic dish. Get ready to embark on a flavorful journey as we delve into creating a homemade vegan Sichuan hot pot base that’s sure to impress even the most discerning palates.

The Essence of Sichuan Hot Pot: Sichuan hot pot is characterized by its bold and spicy flavors, typically featuring a simmering pot of broth infused with fragrant spices, chili peppers, and Sichuan peppercorns. These elements combine to create a symphony of tastes that awaken your taste buds and leave you craving for more. In our vegan rendition, we’ll capture the essence of Sichuan hot pot while using plant-based ingredients to achieve the same depth and complexity.

Ingredients You’ll Need:

1. Dried Chili Peppers: Sichuan cuisine is renowned for its fiery kick. Dried chili peppers will infuse the broth with that signature spice. I use semi spicy Sichuan dry chilies to create a not too spicy hot pot base
2. Sichuan Peppercorns: These little gems deliver a tingling sensation that’s distinctive to Sichuan cuisine.
3. Aromatics: Garlic, ginger, onion, green onion and cilantro are essential for layering flavors and adding depth to the base.
4. Pixian Douban (Chili Bean) Paste: A type of chili paste, originally from Sichuan, adds deep flavor to the base.
5. Fermented Black Beans: These add saltiness and depth to the base.
6. Spice mix: A blend of star anise, cinnamon, bay leaf, black cardamom, white cardamom, fennel seeds.
7. Sweetener: A touch of sweetness balances the heat. Use rock sugar or your preferred vegan sweetener.
8. Shaoxing wine: For soaking spice and Sichuan peppercorn to better release their flavors.
9. Vegetable oil: Use high smoking point oils, such as canola oil, grape seed oil or avocado oils.

How to store vegan Sichuan Hot Pot base?

Since we don’t use tallow or fats that will solidify in room temperature, you can store the vegan hot pot base in a large jar. Canning jars, mason jars are great options. Put the jar in the fridge and store for up to 3 months.

How to make hot pot with vegan Sichuan hot pot base?

This is very simple! Use a few spoonful of the hot pot base then add vegetable broth to create the soup base. Bring to boil and you can enjoy your very own vegan hot pot!

Watch YouTube video for detailed instructions:

Vegan Sichuan Hot Pot Base

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method

Ingredients

  

• 100 g dried chilies
• 3 tbsp Sichuan pepper red, green or a mixture of both
• 4 tbsp Shaoxing wine
• 500 g vegetable oil
• 1 star anise
• 2 small pieces cassia cinnamon
• 2 bay leaves
• 1 Chinese black cardamom optional
• 10 White cardamom
• 5 g Fennel seeds 
• 1/2 onion sliced
• 5 scallions
• 1 handful cilantro
• 1 large piece ginger
• 1/2 cup Sichuan chilli bean paste about (doubanjiang)
• 1 tbsp fermented black beans 
• 1 tbsp rock sugar

Equipment

• 1 large pot

Method

 

1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers. 
2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes. 
3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections.
4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds. 
5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle.
6. Add shaoxing wine to soak the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking. 
7. Add vegetable oil to a wok or large pot on medium heat. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating. 
8. Gently put in the chili paste and stir. Fry for 10-15 minutes.
9. Add the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes. 
10. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom. 
11. Add Sichuan peppercorn and sugar.  Cook for 2 more minutes. 
12. Turn off the heat and let cool for a while. 
13. Pour the oil, along with the solid content, into a heat resistant container such as a canning jar or mason jar. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface. 
14. Put on the lid and store in fridge for up to 3 months.