Sizzling Harvest Dry Pot

If you’re craving a restaurant-style dish that explodes with flavor but is surprisingly simple to whip up at home, you’ve found your match. Meet the “dry pot,” a sensational stir-fry that’s all about intense, concentrated flavor without the broth of its soupy cousin, the hot pot. This recipe is a fantastic weekend project or an adventurous weeknight dinner, coming together in about 30 minutes once your ingredients are prepped. The process involves a quick parboiling of the heartier ingredients before they join a sizzling, aromatic stir-fry. The result is a mildly spicy, deeply savory, and utterly addictive medley of textures and tastes. It’s a customizable feast in a pan, and its hands-on, fast-paced cooking process is as fun as it is rewarding.

Here’s what you’ll need to create this masterpiece. Don’t be intimidated by the list; it’s all about layering flavors, and many items can be swapped based on what you have.

Ingredients:

• For the Core:

  • 1 large lotus root section (about 1 cup, sliced)
  • 1 ear of corn, cut into 1-inch wheels
  • 2 medium potatoes, peeled and sliced
  • 12 dried shiitake mushrooms
  • 1 cup of your favorite meatballs (frozen beef, pork, or even fish balls work)
  • 10 large shrimp, peeled and deveined
  • 1 large onion, cut into wedges
  • 2 stalks of celery, cut into 1-inch pieces

• For the Aromatics:

  • 7 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • A small handful of Sichuan peppercorns (about 1 teaspoon)
  • 5 small red chilies (like Thai or bird’s eye chilies), sliced

• For the Sauce & Seasoning:

  • 2 tablespoons Doubanjiang (Spicy broad bean paste)
  • Vegetable oil, for cooking
  • Salt, to taste
  • Toasted sesame seeds, for garnish

A Note on Ingredients: This dish is incredibly flexible!

• Lotus Root: If you can’t find fresh lotus root in the produce aisle of your local Asian market, you can often find it sliced and frozen or canned. For a substitute, sliced water chestnuts or even parsnips can provide a nice, crunchy texture.
• Dried Shiitake Mushrooms: These add a wonderful, deep umami flavor. Simply rehydrate them in hot water for about 20-30 minutes before using. If you’re in a pinch, fresh cremini or button mushrooms will work, though the flavor will be milder.
• Doubanjiang: This is the heart of the dish! It’s a salty, spicy, fermented paste made from broad beans and chilies. You can find it at any Asian grocery store or online. There isn’t a perfect substitute, but if you absolutely must, a mix of Korean gochujang and a little miso paste can get you in the same ballpark.
• Sichuan Peppercorns: These tiny husks provide a unique, tingly-numbing sensation known as “málà.” They are essential for an authentic flavor. If you can’t find them, you can omit them, but the dish will lack its signature kick.

Ready to get cooking? The key is to have all your ingredients prepped and ready to go before you even turn on the stove. This stir-fry moves fast!

1. First, let’s get all our prep done. Mince the garlic and ginger, and slice the chilies. Wash and prep your vegetables. Place the dried shiitake mushrooms in a bowl and cover them with hot water to rehydrate. Cut the onion into wedges. Slice the potatoes, lotus root, corn, and celery. If your meatballs are frozen, take them out to thaw slightly. Make sure your shrimp are washed, peeled, and deveined.

2. Bring a large pot of water to a boil. Add the potatoes, lotus root, corn, and rehydrated shiitake mushrooms. Cook for about 5-7 minutes until they are about 70% cooked (tender but still with a firm bite). Use a slotted spoon to remove them from the water and set them aside.

3. In the same pot of boiling water, add your meatballs. Cook them until they are also about 70% cooked through (they will finish cooking in the stir-fry) and then remove and set aside.

4. Place a large wok or skillet over medium-high heat. Add a generous amount of vegetable oil. Once the oil is shimmering, toss in the minced ginger, garlic, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant. Add the onion wedges and continue to stir-fry until they just begin to soften.

5. Spoon in the Doubanjiang (spicy broad bean paste). Stir-fry for another minute, breaking up the paste, until the oil turns a beautiful reddish color and the aroma is irresistible. Add a pinch of salt.

6. Now it’s time for the main event! Add all the parboiled vegetables and meatballs to the wok. Turn the heat up to high and toss everything together, coating it all in that delicious, spicy sauce. Stir-fry for 5-6 minutes, allowing any excess water from the vegetables to evaporate. You’re aiming for a “dry” pot, not a saucy one. Now, add the shrimp and celery pieces.

7. Continue to toss everything for another 1-2 minutes until the shrimp are pink and cooked through and the celery is crisp-tender. Garnish generously with toasted sesame seeds (black or white both work fantastically!). Give it one final toss.

8. Transfer everything to a large serving bowl and get ready for the applause. You did it!

The moment you bring this Sizzling Harvest Dry Pot to the table, you’ll know you’ve made something special. The aroma alone is incredible—a tantalizing mix of spicy, savory, and toasty notes. Taking the first bite is a true adventure in texture and flavor. You get the satisfying crunch from the lotus root, the sweetness of the corn, the soft bite of the potato, the savory pop of the meatballs, and the tender shrimp, all enveloped in that signature sauce that tingles on your tongue. It’s the kind of communal, hands-on meal that’s perfect for sharing with friends and family, with everyone eagerly picking out their favorite bits from the pot. I encourage you to give this a try and make it your own—throw in some broccoli florets, sliced bell peppers, or even fried tofu puffs. What combination will you create? Let me know in the comments below