Spicy Fusion Shuizhu

Ingredients

In this Fusion adaptation of Shuizhu, we incorporate international ingredients and spices to create a unique flavor profile. The traditional Chinese broth is enhanced with global spices, giving it a fiery kick. Additionally, we introduce a wider variety of vegetables and protein options to cater to different tastes and preferences. We alse have the original recipe for Shuizhu, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (150g) sliced protein (chicken, beef, or tofu) 1 cup (150g) sliced protein (chicken, beef, or tofu)
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) bell peppers, sliced 1 cup (150g) bell peppers, sliced
• 1 cup (150g) baby corn 1 cup (150g) baby corn
• 1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
2. 2.
   Stir in the chili bean paste, soy sauce, rice vinegar, and sugar. Cook for another minute.
3. 3.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the sliced protein, mushrooms, bell peppers, baby corn, bok choy, and bean sprouts to the broth. Cook for an additional 5-7 minutes until the protein is cooked through and the vegetables are tender.
5. 5.
   Garnish with sliced green onions and fresh cilantro.
6. 6.
   Serve the Spicy Fusion Shuizhu hot and enjoy!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before using to enhance their flavor.
• Chili bean paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder version.
• Protein — For a vegetarian or vegan version, substitute tofu or tempeh for the meat.

Tips & Tricks

• For an extra kick, add a teaspoon of chili oil to the broth.
• Customize the vegetables according to your preference and seasonal availability.
• Serve with steamed rice or noodles for a more substantial meal.
• Adjust the spiciness by adding more or less chili bean paste.
• Make a larger batch of the broth and freeze it for future use.

Serving advice

Serve the Spicy Fusion Shuizhu in individual bowls, making sure to include a generous amount of broth, protein, and vegetables in each serving. Provide chopsticks and a spoon for easy enjoyment.

Presentation advice

Garnish each bowl with a sprig of fresh cilantro and a sprinkle of sliced green onions. The vibrant colors of the vegetables and the aromatic herbs will make the dish visually appealing.