Mao cai (Instant hot-pot) recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Tofu Vegan Islington›Mao Cai (instant Hot-pot) Recipe

Mao Cai (instant Hot-pot) Recipe

Inspired by Tofu Vegan Islington
Time40m
Serves4

Make Mao Cai (instant Hot-pot) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth Base

Proteins

Vegetables and Noodles

Garnishes (optional)

Method

Prepare the broth

  1. 1

    Heat the base

    In a large pot, heat the cooking oil over medium heat. Add Sichuan peppercorns, dried chilies, garlic, and ginger. Sauté for 1-2 minutes until fragrant.

  2. 2

    Add the chili bean paste and stir-fry for another minute to release the flavor.

  3. 3

    Pour in the chicken or vegetable broth, soy sauce, Shaoxing wine, sugar, and salt. Bring to a boil, then reduce to a simmer for 10 minutes.

Cook the ingredients

  1. 4

    Add dense vegetables such as lotus root and cabbage to the broth first. Simmer for 5 minutes.

  2. 5

    Add tofu, mushrooms, and bean sprouts. Cook for another 3-4 minutes.

  3. 6

    Add the soaked glass noodles and proteins (beef, fish balls). Cook until proteins are cooked through, about 2-3 minutes.

Serve

  1. 7

    Ladle the hot broth and cooked ingredients into individual serving bowls.

  2. 8

    Top with scallions, cilantro, and a drizzle of sesame oil if desired.

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