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Chinese Hot Pot (Julie Chen)

Makes: 6 to 8 servings
Start to Finish 1 hr 15 mins
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

Yield: 3/4 cup
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))
  • 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

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