Sichuan Fiery Lotus Stew
In the mist-wreathed mountains of Sichuan, where bamboo forests sway in secret and mountain streams murmur ancient verses, there lived a legend of the Fiery Lotus. It was said that deep in a hidden pool nestled among the cliffs, a single lotus bloomed once every hundred years. Its petals glowed like embers, and its very essence was believed to have been touched by the breath of the Dragon King himself.
One stormy night, a weary traveller sought shelter in a humble village at the mountain’s foot. An elderly herbalist, known for her wisdom in the ways of nature, welcomed him into her modest home. As they shared a warm meal, she spoke softly of the Fiery Lotus—a flower whose magic was passed down in the red chilies and the numbing, citrusy kiss of Sichuan peppercorns. In a gesture of benevolence, she offered the traveller a small bowl of her secret chili paste, claiming it was made with a few petals of that mystical lotus. The paste kindled a fierce, joyful warmth in his heart, inspiring him to share its magic far and wide.
Little did the old woman know, the weary traveller was the king of the mighty land, he was lost and he was extremely grateful and overwhelmed by the elderly woman’s generosity. The King made sure the dish was made in the royal kitchens, the popularity of the dish spread far and wide, the people of Sichuan believed that the fiery aroma and the tingling sensation in their mouths were blessings from the ancient lotus—a reminder of the Dragon King’s passion and the enduring spirit of nature. Every stew, every hot pot, was an homage to this legend, a celebration of life’s vibrant, unyielding energy.
Sichuan Fiery Lotus Stew
Inspired by this ancient lore, the following recipe captures the spirit of the Fiery Lotus. This hearty stew, bursting with spice and warmth, serves 4–6 portions.
Gathering Ingredients:
Protein:
- 500 g pork belly (or beef, or firm tofu for a vegetarian version), cut into bite-sized chunks
Vegetables:
- 2 lotus stems, sliced
- 2 carrots, cut into thick rounds
- 1 red bell pepper, sliced into strips
- 1 small bok choy or Chinese cabbage, roughly chopped
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and julienned
Spice & Aromatics:
- 2 tablespoons chili bean paste (doubanjiang)
- 1 tablespoon chili oil (adjust to taste)
- 1 teaspoon Sichuan peppercorns, lightly toasted and ground
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 star anise
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Liquids:
- 1 cup red wine (optional, for depth)
- dark soy sauce, 2 teaspoons
- 4–5 cups chicken or vegetable broth
Finishing Touch:
- A handful of chopped fresh cilantro and scallions
- A few drops of sesame oil
- A squeeze of lime juice
Method:
Awakening the Flame:
In a heavy-bottomed pot or Dutch oven, heat a splash of oil over medium-high heat. Sear the pork (or tofu) until it’s lightly browned on all sides. Remove and set aside.
Stirring the Spirit:
In the same pot, add the onions, garlic, and ginger. Sauté until fragrant and soft. Then stir in the chili bean paste and chili oil. Let the spices bloom for about a minute—this is when the ladle might seem to murmur hints of the ancient lotus.
Uniting the Elements:
Return the pork (or tofu) to the pot. Add the lotus stems, carrots, and red bell pepper. Sprinkle in the Sichuan peppercorns, cumin, and turmeric, along with the star anise and bay leaf. Toss gently so every piece is coated with the spices.
The Elixir of Life:
Pour in the red wine (if using) to deglaze the pot, scraping up the browned bits. Then add the broth and soy sauce until the ingredients are just covered. Bring the mixture to a simmer, cover the pot, and let it cook slowly for 1.5 to 2 hours, until the meat is tender and the flavours meld into a harmonious, fiery symphony.
A Lotus Touch:
In the final 10 minutes, stir in the bok choy (or Chinese cabbage) and let it wilt gently. Remove the star anise and bay leaf, then season with salt, pepper, and a few drops of sesame oil. Add a squeeze of lime juice to brighten the stew.
The Grand Unveiling:
Ladle the Sichuan Fiery Lotus Stew into bowls. Garnish with freshly chopped cilantro and scallions. Each spoonful is meant to evoke the legendary Fiery Lotus—a burst of spice, warmth, and ancient magic that celebrates life in every bite.
Hearthkeeper’s Secret:
Within every petal of the fiery lotus lies a hidden spark—a gentle, persistent flame that defies the cold. Cherish its warmth, for it is a secret gift from the earth, meant to remind us that even the harshest winters yield to the promise of renewal”
Hearthkeeper’s Warning
“But remember, the lotus’s fire is a double-edged gift. Tread with care and balance your passion and wisdom, for the neglect may let the fierce flame consume what it once nurtured. Guard your heart as you would a treasured flame, lest its brilliance turn to a scorching blaze”.
May this Sichuan Fiery Lotus Stew warm your heart and transport you to the mystical mountains of Sichuan, where every chili and every peppercorn holds a secret whispered by the Dragon King himself. Enjoy the magic in every mouthful!
