Chinese Hot Pot (Julie Chen)

This Asian-inspired beef and vegetable main dish recipe is the perfect dinner for a cold, winter night. Great for entertaining.

Chinese Hot Pot (Julie Chen)
6,777views
Makes:
6 servings
Start to Finish:
1 hr 15 mins
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Chinese Hot Pot (Julie Chen)

Ingredients
 
Dipping Sauce (see recipe below)
8
ounces fresh or frozen, peeled, deveined shrimp
8
ounces fresh or frozen sole, cut into 2-inch pieces
8
ounces boneless beef top loin steak
3
cups shredded Napa cabbage
1
cup sliced fresh shiitake mushrooms
1
cup fresh bean sprouts, trimmed
2
medium carrots, thinly bias-sliced
1
8 ounce can sliced bamboo shoots, drained
8
cups water
1
teaspoon salt
2
tablespoons sliced green onions
1
1 inch piece fresh ginger, peeled and thinly sliced
4
ounces rice stick noodles

Directions

  1. 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.
  2. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate platter; set aside.
  3. 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.
  4. 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.

Dipping Sauce

Ingredients

1/2
cup reduced sodium soy sauce
1/4
cup snipped fresh cilantro
1/4
cup sliced green onions
1
tablespoon toasted sesame oil
1
small fresh jalapeno pepper, seeded and finely chopped (optional)
2
teaspoons sugar
2
teaspoons rice vinegar
2
teaspoons grated fresh ginger
2
cloves garlic

Directions

  1. 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
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