Bai Wei Zhai Pickled Vegetable Hot Pot Paste Recipe Guide

If you’re a fan of bold, tangy flavors and love the communal experience of hot pot dining, the Bai Wei Zhai Pickled Vegetable Hot Pot Paste is a must-try recipe. This vibrant and savory paste forms the heart of a traditional Chinese hot pot, infusing the broth with a unique blend of pickled vegetables, spices, and umami-rich ingredients.

It’s perfect for warming up on chilly evenings or impressing guests with an authentic taste of Bai Wei Zhai cuisine.

This recipe masterfully balances sour, salty, and spicy notes, making it a versatile base for a variety of hot pot ingredients, from fresh vegetables to tofu and noodles. Whether you’re new to hot pot culture or a seasoned enthusiast, making this paste from scratch will elevate your dining experience and bring a burst of flavor to your table.

Plus, it’s easier to make than you might think, using simple pantry staples and a few fresh ingredients.

Why You’ll Love This Recipe

The Bai Wei Zhai Pickled Vegetable Hot Pot Paste is beloved for its rich, complex taste that’s both comforting and exciting. Here’s why it deserves a permanent spot in your recipe collection:

• Authentic Flavor: The paste captures the essence of traditional Bai Wei Zhai cuisine, delivering a genuine taste experience.
• Customizable Heat Level: Adjust the spice according to your preference for a mild or fiery kick.
• Versatile Use: Beyond hot pot, this paste can be used as a marinade, dipping sauce, or soup base.
• Easy to Make: Requires minimal preparation and everyday ingredients, perfect for home cooks of all levels.
• Enhances Any Meal: Adds depth and complexity to simple ingredients, transforming your dishes.

Ingredients

• 150g pickled mustard greens (well-drained and chopped)
• 3 tablespoons fermented soybean paste (doubanjiang or similar)
• 2 tablespoons chili oil (adjust based on heat preference)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons sugar
• 4 cloves garlic (minced)
• 1 tablespoon ginger (finely grated)
• 2 teaspoons sesame oil
• 1/2 cup vegetable broth
• 2 scallions (finely chopped)
• 1 teaspoon white pepper powder

Equipment

• Medium mixing bowl
• Sharp knife and chopping board
• Measuring spoons and cups
• Small saucepan
• Wooden spoon or spatula
• Blender or food processor (optional for smoother paste)
• Storage jar with lid (for leftover paste)

Instructions

1. Prepare the pickled mustard greens: Rinse the pickled mustard greens under cold water to remove excess saltiness. Drain well and chop finely into small pieces, ensuring a consistent texture in your paste.
2. Sauté aromatics: Heat sesame oil in a small saucepan over medium heat. Add minced garlic and grated ginger, stirring constantly until fragrant and lightly golden, about 1-2 minutes.
3. Add fermented soybean paste and chili oil: Stir in the fermented soybean paste and chili oil. Cook for another 2 minutes, allowing the flavors to meld and the paste to become aromatic.
4. Incorporate liquids and seasonings: Add soy sauce, Shaoxing wine, sugar, and white pepper powder to the saucepan. Stir until sugar dissolves and ingredients are well combined.
5. Combine with pickled vegetables: Transfer the sautéed paste mixture to the mixing bowl with the chopped pickled mustard greens. Pour in the vegetable broth and mix thoroughly. This will loosen the paste and improve its consistency.
6. Adjust texture: For a smoother paste, use a blender or food processor to pulse the mixture until you reach your desired consistency. Otherwise, leave it chunky for a more rustic feel.
7. Finishing touches: Stir in the chopped scallions for freshness and a mild onion flavor. Taste and adjust seasoning if necessary — add more soy sauce for saltiness or chili oil for heat.
8. Let it rest: Allow the paste to rest for at least 30 minutes before using. This resting period lets the flavors harmonize and intensify.
9. Store any leftovers: Transfer the paste to a clean jar and refrigerate. It will keep well for up to two weeks and tastes even better after a day or two.

Tips & Variations

“The beauty of this paste lies in its adaptability—feel free to experiment with different pickled vegetables or spice blends to make it your own!”

• Pickled vegetable swaps: Try using pickled radish, cabbage, or kimchi for unique flavor twists.
• Heat control: Reduce chili oil or replace with mild chili flakes for a gentler spice level.
• Vegan option: Ensure your fermented soybean paste and broth are plant-based to keep the recipe vegan-friendly.
• Add umami boosters: A teaspoon of mushroom soy sauce or miso paste can deepen the savory profile.
• Fresh herbs: Garnish with cilantro or Thai basil when serving for extra aroma and color.
• Storage tip: Use an airtight jar to keep the paste fresh longer and avoid contamination.

Nutrition Facts

Note: Nutrition values are approximate and may vary based on specific ingredient brands and amounts.

Serving Suggestions

This flavorful hot pot paste is the perfect foundation for a delicious communal meal. Here are some ideas to enjoy it to the fullest:

• Classic hot pot: Add the paste to simmering vegetable broth and cook an assortment of fresh vegetables, tofu, mushrooms, and noodles.
• Marinade: Use the paste to marinate tofu or tempeh before grilling or pan-frying for an extra punch of flavor.
• Dipping sauce: Mix the paste with a little extra sesame oil and lime juice to create a spicy, tangy dipping sauce for dumplings or spring rolls.
• Stir-fry base: Incorporate the paste in vegetable stir-fries to add depth and complexity.

For more inspiration on vibrant plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore bold spice blends in the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

For hearty, wholesome dishes that pair wonderfully with hot pot, try the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

The Bai Wei Zhai Pickled Vegetable Hot Pot Paste is a delicious way to bring authentic Chinese flavors into your kitchen. Its vibrant tang and balanced spice not only enhance hot pot but can also elevate many other dishes, making it a versatile staple.

The recipe is approachable, uses simple ingredients, and allows you to customize heat and texture to suit your taste perfectly.

Whether you’re gathering with family or enjoying a cozy meal solo, this paste brings warmth, flavor, and a touch of tradition to your table. Don’t hesitate to experiment with different pickled veggies or spice levels to create your signature hot pot experience.

Remember, great cooking is about joy and sharing—so dive in, savor every bite, and enjoy the cultural richness this recipe offers.

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