Gan Guo (Hunan Dry Pot)

🧂 Ingredients

• 400 g Assorted proteins (e.g., thinly sliced beef, pork belly, chicken, shrimp, firm tofu, or tripe)(Slice thinly for quick cooking.)
• 200 g Potatoes(Peel and slice thinly (about 2-3mm thick).)
• 150 g Lotus root(Peel and slice thinly (about 2-3mm thick). Soak in water to prevent browning.)
• 20-40 pieces Dried red chilies(Adjust to spice preference. Snip into 1-inch pieces, discarding seeds for less heat.)
• 2 tbsp Doubanjiang (spicy broad bean paste)(A key ingredient for savory depth and spice.)
• 1 tbsp Ground cumin
• 10 cloves Garlic(Thinly sliced or minced.)
• 1 inch piece Ginger(Peeled and thinly sliced or minced.)
• 3-4 tbsp Cooking oil (neutral, high smoke point)
• 1 tsp Sichuan peppercorns (optional)(For numbing spice.)
• 1 tsp Sugar(To balance flavors.)
• 1 tsp Soy sauce
• 1 tsp Sesame oil
• 2 stalks Scallions(Cut into 1-inch pieces, for garnish.)
• small bunch Cilantro(For garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Slice proteins thinly. Peel and slice potatoes and lotus root thinly (about 2-3mm). Mince or slice garlic and ginger. Snip dried chilies into 1-inch pieces, shaking out most seeds. Cut scallions into 1-inch sections. Chop cilantro.

   ⏱️ 15 minutes
2. 2

   Par-cook the harder vegetables: Blanch potato slices and lotus root slices in boiling water for 2-3 minutes until slightly tender but still crisp. Drain well and pat dry. This ensures they cook through in the stir-fry.

   ⏱️ 5 minutes
3. 3

   Sear the proteins: Heat 2 tbsp of oil in a wok or large, heavy-bottomed skillet over high heat until shimmering. Add the proteins in a single layer (cook in batches if necessary to avoid overcrowding). Sear until browned and cooked through. Remove proteins from the wok and set aside. If using tofu, fry until golden brown.

   ⏱️ 8-10 minutes
4. 4

   Stir-fry aromatics and chilies: Add the remaining 1-2 tbsp of oil to the wok over medium-high heat. Add the dried chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant and the chilies darken slightly, being careful not to burn them. Add the sliced garlic and ginger, and stir-fry for another 30 seconds until aromatic.

   ⏱️ 1 minute
5. 5

   Add the paste and vegetables: Add the doubanjiang to the wok and stir-fry for 1 minute until the oil turns red and the paste is fragrant. Add the par-cooked potato slices and lotus root slices. Stir-fry for 3-4 minutes until they start to develop a slight crispness.

   ⏱️ 4-5 minutes
6. 6

   Combine and season: Return the cooked proteins to the wok. Add the ground cumin, sugar, soy sauce, and sesame oil. Toss everything together vigorously over high heat for 1-2 minutes, ensuring all ingredients are well coated in the spicy paste and heated through. The goal is a dry, intensely flavored mixture.

   ⏱️ 2 minutes
7. 7

   Finish and serve: Stir in the scallion pieces and toss briefly. Transfer the Gan Guo to a serving platter or directly into a heated cast iron pot or clay pot (if serving traditionally). Garnish with fresh cilantro. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The key to Gan Guo is minimal liquid and high heat to achieve a dry, concentrated flavor profile.
• ✓Ensure all ingredients are well-prepped and ready to go, as the stir-frying process is fast.
• ✓Adjust the number of dried chilies and doubanjiang to control the spice level.
• ✓For extra flavor, you can marinate the proteins briefly before cooking.
• ✓Don't overcrowd the wok when searing proteins; cook in batches if necessary to ensure proper browning.

🔄 Variations

• Add other vegetables like cauliflower florets, broccoli stems, bell peppers, or mushrooms.
• Incorporate seafood like squid or fish balls.
• For a vegetarian version, use a variety of mushrooms, firm tofu, and root vegetables.
• Increase the amount of dried chilies and Sichuan peppercorns for a spicier, numbier experience.

🥗 Nutrition

Per serving