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Vegan Dry Pot “Fish” is made possible with the genius creation that is Gardein Golden Fishless Filets and the modern tradition of Chinese Dry Pot. This colourful stir-fry of vegan not-fish and vegetables is ultra flavourful thanks to with aromatic spiced oil infused with mouth-numbing Sichuan peppercorns, zesty dried tangerine rind, and more flavourful spices.
You may be asking, what is dry pot? It’s basically the soupless version of Chinese Hot Pot. Chinese Hot Pot is all about the communal experience. Friends and family gather around a (usually) single pot filled with bubbling broth set over a fire or (more likely in modern times) over electric heat. Let me know if you want to see a tutorial on vegan hot pot. It’s easy to make vegetarian and vegan.
Dry pot became popular in the Sichuan region of China where the hot pot is full of bold flavours. So this Dry Pot “Fish” uses these flavours as well. You can certainly change up the ingredients used in the stir-fry but the key base is the spiced oil. Don’t substitute water in this case; the oil is important!
This is not a sponsored post and I have no business relationship with Gardien. But I wouldn’t say no, ya know?!
Vegan Dry Pot Fish (recipe and blog post): www.marystestkitchen.com/vegan-dry-pot-fish-recipe
Dried Tangerine Peels (affliate link):
Vegan Mapo Tofu:
The BEST Vegan Fried “Chicken”:
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