SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chinese Hot Pot (Julie Chen)

Makes: 6 to 8 servings
Start to Finish 1 hr 15 mins
Chinese Hot Pot (Julie Chen)
  •  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

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

Yield: 3/4 cup
  • 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

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))
  • Servings Per Recipe 6,
  • cal. (kcal) 270,
  • Fat, total (g) 5,
  • chol. (mg) 93,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 26,
  • vit. A (IU) 2867,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 1293,
  • Potassium (mg) 613,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe