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
Start To Finish Time:
1 hrs 15 mins


  • Dipping Sauce (see recipe below)

  • 8 ounce fresh or frozen, peeled, deveined shrimp

  • 8 ounce fresh or frozen sole, cut into 2-inch pieces

  • 8 ounce boneless beef top loin steak

  • 3 cup 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 cup water

  • 1 teaspoon salt

  • 2 tablespoon sliced green onions

  • 1 1 inch piece fresh ginger, peeled and thinly sliced

  • 4 ounce rice stick noodles

Dipping Sauce

  • ½ cup reduced sodium soy sauce

  • ¼ cup snipped fresh cilantro

  • ¼ cup sliced green onions

  • 1 tablespoon toasted sesame oil

  • 1 small fresh jalapeno pepper, seeded and finely chopped (optional)

  • 2 teaspoon sugar

  • 2 teaspoon rice vinegar

  • 2 teaspoon grated fresh ginger

  • 2 cloves garlic


  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

  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 (per serving)

270 Calories
5g Fat
29g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 270
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 1293mg 56%
Total Carbohydrate 29g 11%
Total Sugars 4g
Protein 26g
Vitamin C 18.3mg 92%
Calcium 111.1mg 9%
Iron 3.2mg 18%
Potassium 613mg 13%
Folate, total 64.5mcg
Vitamin B-12 4.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.