Spicy Bullfrog with Vegetables
香辣牛蛙 · sichuan cuisine · Sichuan
This is a single-serving home-style version of a Sichuan-style bullfrog dish. The author notes quantities are for one person; scale up ingredients and seasonings for more servings.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (1 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
niu wa牛蛙
8.0 piece
as needed
potato土豆
4.0 piece
spicy broad bean paste / hot pot base豆瓣辣酱/火锅底料
4.0 piece
16.0 slice
scallion葱花
8.0 stalk
Dried chiles干辣椒
24.0 piece
4.8 oz
salt盐
to taste
to taste
2.12 oz
12.0 piece
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Chili-oil infusion ↗
Pour hot oil over ground chilies and spices to extract color and heat.
Steps
Marinate the bullfrog with light soy sauce, cooking wine, salt, and cornstarch for 20 minutes.
✅ Done when: The frog pieces are evenly coated and have sat for the full 20 minutes.
Bring a pot of water to a boil with a little peanut oil and salt, and blanch your vegetables of choice until cooked through, then remove them.
✅ Done when: The vegetables are tender and cooked through, ready to be lifted out of the water.
- 3
Step 3
Transfer the blanched vegetables to a serving dish and set aside.
✅ Done when: The vegetables are drained and arranged in the dish, ready for topping.
In another pot, heat oil and stir-fry the hot pot base until it melts and releases red oil, then add ginger and garlic and stir until fragrant.
✅ Done when: The base has fully melted, red oil has surfaced, and the ginger and garlic smell aromatic.
- 5
Step 5
Pour in about half a pot of boiling water and season to taste with light soy sauce, salt, and sugar.
✅ Done when: The broth is seasoned to taste and simmering.
Add the bullfrog and simmer for about 10 minutes, then pour everything, broth included, over the reserved blanched vegetables.
✅ Done when: The bullfrog is cooked through after about 10 minutes in the broth.
- 7
Step 7
Prepare minced garlic, bird's eye chilies, chopped scallions, and dried chilies.
✅ Done when: All the aromatics are minced and chopped and gathered for topping.
- 8
Step 8
Scatter the aromatics over the bullfrog.
✅ Done when: The garlic, chilies, and scallions are evenly spread over the top of the dish.
Pour hot oil over the aromatics to release their fragrance.
✅ Done when: The oil sizzles on contact and the aromatics bubble and become fragrant.
- 10
Step 10
The dish is done and ready to serve.
✅ Done when: The finished dish is bubbling and fragrant, ready at the table.