Chinese Hot Pot (Julie Chen)
Dipping Sauce (see recipe below)
ounces fresh or frozen, peeled, deveined shrimp
ounces fresh or frozen sole, cut into 2-inch pieces
ounces boneless beef top loin steak
cups shredded Napa cabbage
cup sliced fresh shiitake mushrooms
cup fresh bean sprouts, trimmed
medium carrots, thinly bias-sliced
8 ounce can sliced bamboo shoots, drained
tablespoons sliced green onions
1 inch piece fresh ginger, peeled and thinly sliced
ounces rice stick noodles
- Prepare Dipping Sauce. Meanwhile, thaw shrimp and sole, if frozen. If desired, brown steak on both sides in a lightly oiled large skillet over medium-high heat. Transfer beef to a cutting board. Thinly slice beef into bite-size strips. Arrange beef and seafood on a platter; set aside.
- Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate platter; set aside.
- In a large saucepan bring water and salt to boiling. Pour into a firepot, electric wok, or electric skillet. Light burner under pot or turn on wok or skillet to medium heat.
- To serve, give each person a bowl and a small wire strainer, chopsticks, or a slotted spoon. Dip meat, fish, and shrimp into simmering water until done. Allow 30 to 60 seconds for beef or until desired doneness and 1 to 2 minutes for fish (should flake easily) and shrimp (should turn opaque). Remove from water and place in bowls. Add vegetables to pot. Cook 1 to 2 minutes or until crisp-tender. Remove from water and add to bowls. When all meat, fish, shrimp, and vegetables are cooked, add green onions, ginger, and noodles to broth. Cook 3 minutes or until noodles are tender. Remove and discard ginger pieces. Pour broth and noodles over meat and vegetables in bowls. Stir Dipping Sauce into each bowl to taste. Makes 6 to 8 servings.
cup reduced sodium soy sauce
cup snipped fresh cilantro
cup sliced green onions
tablespoon toasted sesame oil
small fresh jalapeno pepper, seeded and finely chopped (optional)
teaspoons rice vinegar
teaspoons grated fresh ginger
- In a small bowl stir together soy sauce; cilantro; green onions; toasted sesame oil; jalapeno pepper (optional); sugar; rice vinegar; ginger; and garlic. Allow to stand, covered, 1 hour before serving. Makes about 3/4 cup.
Nutrition Facts(Chinese Hot Pot (Julie Chen))
- Per serving:
- 270 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 93 mg chol.,
- 1293 mg sodium,
- 29 g carb.,
- 3 g fiber,
- 4 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet