Asian Hot Pot Food prep is an enjoyment way to savor a dish together where every person cooks his/her own food suitable at the dining table. Asian hot pot can consist of any range of veggies, meats or noodles depending upon specific flavors.
Meat and seafood might be the best parts of a hot pot mealtime, yet the fiesta isn't really complete without veggies.
Ingredients:
• 1/4 teaspoon crushed red pepper, or to taste
• 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 ounces Chinese wheat noodles, or rice sticks
• 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 1 cup grated carrots
• 4-6 teaspoons rice vinegar
• 2 teaspoons reduced-sodium soy sauce
• 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
• 4 1/4-inch-thick slices fresh ginger, peeled
• 2 cloves garlic, crushed and peeled
• 2 teaspoons canola oil
• 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped scallions, for garnish
Directions:
1. Bring together broth, ginger and garlic in a Dutch oven; take to a simmer.
2. Simmer, partly covered, around medium-low heat for 15 mins.
3. Remove the ginger and garlic.
4. Heat up oil in a huge nonstick frying pan over medium-high heat.
5. Include mushrooms and smashed red pepper; cook, stirring frequently, up until tender, 3 to 5 mins.
6. Include bok choy stems; cook, stirring frequently, till tender, 3 to 4 mins.
7. Include the mushroom mix to the broth.
8. Include noodles, minimize heat to medium-low and simmer for 3 mins.
9. Include bok choy greens and tofu; simmer up until heated through, around 2 mins.
10. Stir in carrots, vinegar to taste, soy sauce plus sesame oil.
11. Serve garnished with scallions.
Ingredients:
• 1/4 teaspoon crushed red pepper, or to taste
• 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 ounces Chinese wheat noodles, or rice sticks
• 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 1 cup grated carrots
• 4-6 teaspoons rice vinegar
• 2 teaspoons reduced-sodium soy sauce
• 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
• 4 1/4-inch-thick slices fresh ginger, peeled
• 2 cloves garlic, crushed and peeled
• 2 teaspoons canola oil
• 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped scallions, for garnish
Directions:
1. Bring together broth, ginger and garlic in a Dutch oven; take to a simmer.
2. Simmer, partly covered, around medium-low heat for 15 mins.
3. Remove the ginger and garlic.
4. Heat up oil in a huge nonstick frying pan over medium-high heat.
5. Include mushrooms and smashed red pepper; cook, stirring frequently, up until tender, 3 to 5 mins.
6. Include bok choy stems; cook, stirring frequently, till tender, 3 to 4 mins.
7. Include the mushroom mix to the broth.
8. Include noodles, minimize heat to medium-low and simmer for 3 mins.
9. Include bok choy greens and tofu; simmer up until heated through, around 2 mins.
10. Stir in carrots, vinegar to taste, soy sauce plus sesame oil.
11. Serve garnished with scallions.
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