The pandemic may have changed how we gather and celebrate Lunar New Year, but one thing remains constant, pandemic or not: too much hotpot leftovers and not knowing what to do with them.
Before you throw out the concentrated hotpot broth or do away with the last few slices of kurobuta pork, take a look at these five simple recipes that make full use of your hotpot leftovers.
Teriyaki pork or beef
Pork cuts meant for hotpot and shabu shabu are thinly-sliced and unsuitable for roasting or baking. Not to worry! Make an easy teriyaki stir-fry with it and eat it in a sandwich with shiso or mustard leaves, or with rice.
- Leftover pork or beef slices sufficient for three to four people, or about 200g (if you don’t have enough meat, halve the rest of the ingredients)
- 2 tablespoons of teriyaki sauce
- 1 clove of garlic, chopped
- 1/2 yellow onion, sliced thinly
- Chilli slices (optional)
- 1 stalk of spring onion, sliced, for garnishing
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
1.Marinate the meat with teriyaki sauce, white pepper and salt for an hour.
- Heat up 2 tablespoons of vegetable oil to medium heat in a medium-sized pan. Fry garlic until fragrant but not burnt. Fry the onion until soft and translucent.
- Turn the heat down to low and add the meat. Fry the meat until it is tender and add chilli slices.
- Remove from heat and serve with rice or bread. Garnish with spring onion.
Vegetable and mushroom stir-fry
If you have lots of leftover vegetables, make a quick stir-fry out of it for lunch! This recipe is great for Asian leafy greens, such as bokchoy, xiao bai cai, and napa cabbage. Throw in some leftover mushrooms for umami flavour. You can add in some fried tofu or fresh prawn too.
- Your choice of Asian leafy vegetables and mushrooms
- Half a carrot, peeled, halved and sliced into semi-circles
- 1 thumb-sized knob of ginger, peeled and sliced thinly
- 1 clove of garlic, chopped
- 1 tablespoon of soy sauce
- 1 stalk of spring onion, chopped
- salt and white pepper to taste
- Heat 3 tablespoons of oil in a medium-sized pan or wok, on medium heat. Fry garlic and ginger until fragrant.
- Add the mushrooms and the oyster sauce. Cook until soft, and add the vegetables. Toss the vegetables quickly as it is easy for them to overcook.
- Turn off the heat and add salt and white pepper to taste.
- Serve with white rice or egg noodles.
Leftover hotpot broth noodle soup
This recipe is so easy that even the most kitchen-phobic people can make this dish. All you need to do is heat up the broth, add some instant ramen noodle or egg noodles, and add your leftover meat slices or vegetables. Noodle soup is a great way to use leftover broth and combine all the leftover ingredients together.
Stuffed lotus root
This Chinese snack takes a bit of effort, but the results will be worthwhile!
- 200g of lotus root, peeled and sliced into 1-cm thick pieces
- 150g of minced pork or chicken
- 1 thumb-sized knob of ginger, grated
- 1 stalk of spring onion, sliced
- 1/2 teaspoon of sesame oil
- 1 teaspoon of Chinese rice wine
- 2 tablespoons of potato starch
- 4 tablespoons of all-purpose flour
- 1 tablespoon of potato starch
- 1/4 teaspoon of baking powder
- 4 tablespoons of iced water
- Add ginger, spring onion, sesame oil, rice wine and potato starch to the mince meat. Mix well.
- Line up the lotus root on some paper towels. Using additional paper towels, gently pat them to remove excess moisture.
- Place some meat onto each slice of lotus root, and using another slice, press the meat down to create a lotus root meat sandwich. Do not overfill or it may disintegrate while cooking.
- For the batter, mix together the flour, potato starch, water and baking powder.
- Heat a half-full pot of vegetable oil until it is hot enough for frying. To test its temperature, bubbles should form on the end of a wooden chopstick dipped into the oil.
- Place the stuffed lotus root into the batter, then place it in the oil. Flip the lotus root when it is golden-brown on one side. Do not overcrowd the pot so the lotus root is cooked thoroughly.
- Remove the lotus root from the oil and let it cool on a wire rack placed on a paper towel.
- Serve with sliced chili and dark soy sauce, or Japanese mayonnaise.
Braised tofu with mushroom and vegetables
A classic Chinese dish that is simple and quick to make for lots of leftover tofu. This recipe applies only to firm tofu, as silken tofu will fall apart in the pot!
- 1 block of firm tofu. If you have more than that, add more vegetables and adjust the condiments.
- Leftover vegetables such as baby corn, mushroom and carrot work in this recipe. Slice them before cooking. Asian leafy greens go soft too quickly, but you could use broccoli or cauliflower as they can withstand the longer cooking time.
- 1 stalk of spring onion
- 2 cloves of garlic, finely chopped
- 1/2 tablespoon of oyster sauce
- 1 teaspoon of soy sauce
- 1/4 cup of water
- 2 tablespoons of water and 1 tablespoon of cornstarch for a cornstarch mix
- salt, pepper and sugar to taste
- Cut the beancurd into rectangles and pat it dry with paper towels. Heat oil in a wok and fry the beancurd until light to golden brown. Remove from oil and let the beancurd drain on paper towels.
- Heat a crockpot or a saucepan and add 1 tablespoon of oil. Fry the garlic until fragrant and add beancurd as well as the vegetables. Add all condiments and the water into the pot. Mix gently. Cover the pot and cook on low heat for 10 to 15 minutes.
- Stir in cornstarch mixture and spring onion before serving. Serve with white rice.