Healthy One-Pan Mala Dry Pot
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 37 milligrams
- Sodium
- 463 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 5 grams
- Sugar
- 5 grams
- Protein
- 26 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 37 milligrams
- Sodium
- 463 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 5 grams
- Sugar
- 5 grams
- Protein
- 26 grams
Ingredients
Directions
- Bring 6 cups cold water to a boil in a large skillet over high heat. Add the bok choy and 1/2 teaspoon salt. Bring back to a boil and cook until the bok choy is just tender, about 2 minutes. Use tongs to remove the bok choy from the water (leave the water in the skillet) and place it in a colander set over a larger bowl. Set aside.
- Carefully place the tofu slices into the same boiling water and cook for 2 minutes. Drain the tofu into the colander with the bok choy and set aside to drain. Carefully discard the blanching water. Wipe the skillet dry.
- Heat the same large skillet over low heat and add the oil, spicy bean sauce, Sichuan pepper powder, cumin and five-spice powder. Cook until the mixture is fragrant and the oil sizzles, about 1 minute. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Increase the heat to medium, add the frozen beef and stir-fry, breaking apart the rolls as they defrost. Cook until the rolls are half cooked through, about 4 minutes. Add the mushrooms, tomatoes and 1/4 teaspoon salt. Cover the skillet and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Add the bok choy, tofu and chili crisp and toss until coated. Cover and cook until the tofu is heated through, about 2 minutes.
- Divide the rice and the mala dry pot among 4 plates and garnish each with cilantro.
Cook’s Note
You may find different varieties of baby bok choy at the market. We recommend using the short dark-green variety, sometimes called dwarf bok choy but often labeled simply “baby bok choy.” If you can only find Shanghai baby bok choy, which has bigger heads than the dark-green one, break the Shanghai variety into individual leaves rather than halving it. Thinly sliced lean beef rolls are a popular cut for hot pot and can found in the freezer aisle of Asian grocery stores.
