Sichuan Chinese · China

Cilantro and Mango Sichuan-Style Chongqing Hot Pot

Name: Cilantro and Mango Sichuan-Style Chongqing Hot Pot
Total time: 37 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 1 kg mixed vegetables (carrots, mushrooms, cabbage); 500 g tofu, cubed; 2 tbsp Sichuan peppercorns; 1 tbsp chili paste; 500 ml broth; 100 g broad noodles; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp cilantro; 1 tbsp mango zest

Fresh cilantro with a sweet mango aroma.

37 minutes4 servings

Method

Mix cilantro and mango zest into the broth.
Bring broth to a boil in a hot pot. Add Sichuan peppercorns and chili paste.
Add vegetables and tofu, cook 5-7 minutes until tender.
Stir occasionally to prevent burning.
Once broth is simmering, add broad noodles and cook 3-4 minutes until al dente.
Serve with dipping sauces and let diners cook their own ingredients.

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