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Make the spice oil: In a medium saucepan, combine the spice oil ingredients over medium-high heat. Once the oil comes to a simmer, reduce the heat and allow to cook until the liquid has evaporated, 30 minutes. Turn off the heat and allow the oil to completely cool, then strain the oil, discarding the solids.
Meanwhile, make chile paste: In a food processor, combine the chile paste ingredients and purée until smooth. Transfer to a nonstick skillet over medium heat and cook for 10 minutes.
Prepare the dry pot: Bring a large pot of water to a boil and blanch the chicken wings until cooked, 4 to 5 minutes. Remove the wings with a slotted spoon and transfer to a plate. To the same pot of boiling water, add the glass noodles and cook until tender, 8 to 10 minutes. Drain and transfer the noodles to a bowl.
In a large wok, heat the spice oil over medium-high heat and line a plate with paper towels. Fry the tilapia and prawns for 3 minutes, then remove and transfer to the prepared plate.
To the wok, add the chile paste, garlic, scallions, chiles and ginger, and sweat, stirring constantly until aromatic, 1 minute. Add the beef and cook until golden and tender, 2 to 3 minutes. Add the blanched chicken wings and fry until golden, 1 to 2 minutes. Stir in the mushrooms, bok choy and cabbage, and cook until tender, 3 minutes. Add the reserved glass noodles, fried tilapia and prawns, tossing to incorporate and warm through, 1 minute more. Remove from the heat and transfer to a large serving bowl. Garnish with cilantro leaves and serve with steamed rice.